We’re Cooking: Dark Chocolate Zinfandel Truffles


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
powdered sugar

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.

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