Anatomy of a Chocolate Truffle

Step 15 Flavor Combination #5: Port or Chardonnay

Extra Ingredients:

• 2-3 Tbsp Ruby Port or Chardonnay wine

Adding the wine when scalding the cream might create problems, including curdling the cream and burning off the alcohol. For that extra 'burn', add the wine after steeping the chocolate, but before the first time refrigerating the ganache. You can add more to taste on subsequent stirs, but be careful to not add so much that the filling will no longer set.

We tried to make a wine glass stencil to use with a powdered sugar (chardonnay) or cocoa (port) decoration. Results varied.