HobNob’s Dark Chocolate Icewine Truffles

Ingredients

Yields 24 truffles

Ingredients:

¼ cup Riesling or Vidal Icewine

200 g Chocolate, preferably 70% cacao

⅓ cup Whipping cream

1½ tbsp Unsalted butter

½ cup Icing sugar

½ tsp Pure vanilla extract

½ cup Cocoa powder or icing sugar

Method

1. Bring the Icewine to room temperature, and finely chop the chocolate.
2. Heat the cream and butter in a medium-size saucepan, until it comes to a boil.
3. Stir in the icing sugar until melted. Add the chocolate all at once, then remove pan from heat.
4. Stir gently until all the chocolate is melted. Immediately add the Icewine and vanilla. Gently and slowly stir both ingredients in the pan. One completed, transfer into a bowl.
5. Press a piece of plastic wrap over the bowl and leave it on the counter until the mixture cools to room temperature, about 2 hours.
6. Refrigerate the mixture until firmed a little but still pliable, this takes about 2 hours.
7. Line a baking sheet with parchment paper. Using a 1¼-inch-wide ice cream scoop that holds 2 teaspoons, scoop up the chocolate mixture.
8. Gently press chocolate into the scoop, smoothing the top to create a flat bottom for truffles and wiping off any chocolate on the sides of the scoop. Drop the chocolate truffle onto a lined sheet. (If chocolate sticks to scoop, lightly spray scoop with oil before spooning up chocolate.)
9. For a round truffle, gently roll 2 teaspoons of chocolate mixture between your palms, and place on a lined sheet. Refrigerate truffles for at least 1 hour to firm or up to 2 days.
10. To coat the cold truffles, place about ¼ cup cocoa powder or icing sugar in a small bowl. One at a time, place a cold truffle, flat-side up, in the bowl.
11. Gently holding the sides, twirl truffle to evenly coat. Then place on a parchment paper-lined container that has a tight lid.
12. Repeat until all truffles are coated. Seal and store in a cool place or refrigerator, and serve.