Tarragon and Merlot Truffles
- Level: Easy
- Yield: 40 to 45 truffles
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 42.5 servings
- Calories
- 49
- Total Fat
- 3
- Saturated Fat
- 2
- Carbohydrates
- 6
- Dietary Fiber
- 1
- Sugar
- 4
- Protein
- 1
- Cholesterol
- 3
- Sodium
- 9
- Total: 2 hr 26 min
- Prep: 20 min
- Inactive: 2 hr
- Cook: 6 min
Ingredients
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
Directions
- Line a baking sheet with parchment paper. Set aside.
- 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.
- 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.
- 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.