Here is a sweet treat for the holiday so zinful…oh, sinful…you won’t be able to have just one. Cheers!
Zinfandel Chocolate Truffles
12 ounces dark chocolate
1 tablespoon of butter
1/2 cup zinfandel wine
pinch cayenne pepper
1/2 teaspoon ground cinnamon
pinch fine sea salt
Prepare a double boiler with water in the bottom and set over medium heat on the top of the stove. Add the chocolate to the top of a double boiler with the butter and let it begin to melt. Stir often. When the chocolate has melted stir in the wine and the spices. Pour the mixture into a non-reactive bowl and refrigerate for about 15 minutes until the chocolate has begun to harden just slightly. Remove from the fridge and use a small ice cream scoop dusted in powdered sugar to scoop out the truffles. Drop each truffle into a plate with about 1/2 cup of powdered sugar. Roll the truffles in the sugar and then set on your serving dish. Refrigerate until ready to serve so they don’t melt.
Every Glass Is An Adventure
Sommelier, Personal Chef & Concierge Creating Elegant Dinner Parties and Unique Wine Tasting Events to the Big Island of Hawaii
Cogill WIne & Film and Cogill Consulting brings together the talents of Producer Gary Cogill and his wife, Sommelier Hayley Hamilton Cogill, working together, yet thriving individually, for a perfect pairing of wine and film.