Thanksgiving is over, thank goodness, the last turkey leg is getting overlooked in the refrigerator and if somebody doesn’t eat the last serving of turkey soup, you are going to go mad. The only thing to do is to start planning your holiday party. Usually around the second week of the month people start having Christmas parties and it seems you don’t get a break in the month-long string of celebrations.
Thanks goes to Chef Tara Wachtel at Kendall-Jackson Winery in Sonoma, CA. Tara published this as her recipe of the month in November but I thought it would be a perfect way to warm up as the weather went from crisp to cold. The deep, rich taste of red wine is welcome all year around but is an excellent choice for now, when the weather turns more severe and heat is scarce. You will be the hit of the party with these rich delicacies!
From the Kendall-Jackson Winery website:
Cabernet Sauvignon Truffles
Serve with Kendall-Jackson Cabernet SauvignonRecipe by Chef Tara Wachtel
Servings: 55 Truffles
Ingredients:
- 1 C. heavy cream
- ½ tsp. vanilla extract
- 1 pinch salt
- 3 oz Kendall-Jackson Cabernet Sauvignon
- 1 pound quality dark chocolate, chopped
- 2 Tbsp. unsalted butter, softened
- 4 oz quality cocoa powder
Preparation:
Heat cream, salt and vanilla to a boiling point. Add Kendall-Jackson Cabernet and allow to simmer for five seconds. Remove from heat and add the chopped chocolate, stirring until it is completely melted. After the chocolate is completely melted, add the butter and stir until it dissolves into the mixture. Pour entire mixture into an airtight container and place in the refrigerator. Let the chocolate cool until it sets and becomes rather firm. This can be done a day ahead of time.
When the filling becomes firm, use a teaspoon (or melon baller that’s been dipped in hot water and dried) and form it into small mounds the size of cherries, or a little less than ½ ounce each. Place on sheet pans lined with baking paper. Refrigerate for ten minutes to set.
Roll the chilled filling into round balls between your hands. Place back on sheet pans and let them firm up again in the refrigerator. Roll the truffles in cocoa powder. When coated, gently place on a sheet pan with parchment paper.
What is your favorite recipe to make for holiday parties?
3:32 pm on December 1st, 2008
Last year I made chocolate fondue with a blend of milk and dark chocolate Toblerone bars and it was a complete success – maybe the most popular item I served at my holiday party.
9:37 am on December 30th, 2009
[...] Truffles – yes, you can do it. It’s easier than you think. Or try this recipe. Or this. Or this. Or this. Or this. [...]