Tarragon and Merlot Truffles

  • Level: Easy
  • Total: 2 hr 26 min
  • Prep: 20 min
  • Inactive: 2 hr
  • Cook: 6 min
  • Yield: 40 to 45 truffles
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1/3 cup heavy cream

One 12-ounce bag semisweet chocolate chips

1/3 cup chopped fresh tarragon

3 tablespoons merlot wine

1/8 teaspoon fine sea salt

1/2 cup unsweetened cocoa powder


  1. Line a baking sheet with parchment paper. Set aside. 
  2. Place the cream and chocolate in a medium bowl and place over a pan of barely-simmering water. Stir until the chocolate has melted and the mixture is smooth, about 6 minutes. Stir in the tarragon, wine and salt until smooth. Refrigerate for 2 hours until firm. 
  3. Let the mixture stand at room temperature until moldable, about 45 minutes. Using a melon scoop, scoop level amounts of the truffle mixture onto the prepared baking sheet. Roll into 1/2-inch balls. 
  4. Place the cocoa powder in a small bowl. Roll the truffles in the cocoa powder until coated. Arrange on a platter and serve, or refrigerate in an airtight container.
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