Chocolate Merlot Tarragon Truffles
Adrienne served these delicious truffles at our display table
at Missouri Botanical Garden on July 14.
⅓ c heavy cream 3 T Merlot wine
1 bag (12 oz) Ghirardelli semi-sweet chocolate chips ⅛ t fine sea salt
⅓ c finely chopped fresh tarragon leaves ½ c unsweetened cocoa powder
Line baking sheet with parchment paper.
Put cream and chocolate in a medium bowl, then place the bowl 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 ½ inch balls.
Place 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.