Over the weekend, I hosted a wine tasting party. We tried out six different fantastic wines, ranging from whites, roses, and reds. There’s not a whole lot of things better than getting together with a bunch of friends to eat snacks and drink wine. Am I right??
Since I’m looking to learn more than just This tastes like wine, I’m learning about pairing different foods with wines, and have even started developing a list to create a Wine and Cheesecake Pairing Party. Oh my gosh…I was wrong, it DOES get better than what I described above.
At this party, I ordered a cheese tray with four different cheeses along with some grapes, grabbed a couple boxes of crackers, and brought along these truffles.
The most common question I got all night when we got to pairing these little guys with a bottle of Cabernet was, “This wine is amazing… Oh my gosh, YOU MADE THE TRUFFLES?!?!” I sure did, and they’re not hard to make! It was unbelievable how well these truffles complimented the Cabernet, and it has quickly become a must-have at all future wine tasting parties. I made a batch of almost 50 of these for a party of 14 people, and I had to sneak out with 8 left because I promised the employees as Krafty Draft that I would stop by on my way home to bring them some truffles. They loved them so much that it motivated me to work on some different recipes for new truffles. Stay tuned. 🙂
Dark Chocolate Mocha Truffles
12 oz. bag dark chocolate chips
1/2 cup heavy cream
1/4 cup unsalted butter
2 tablespoons coffee liquor
(10 oz.) dark chocolate melting wafers
Pour bag of chocolate chips into a medium sized mixing bowl. In a microwave safe dish, heat cream and butter for 1-1 ½ minutes or until cream is just boiling and butter is melted. Stir together if butter isn’t totally melted, then pour over chocolate chips in mixing bowl. Whisk together until chocolate melts and mixture is smooth. Stir in amaretto until well-blended. Place bowl in refrigerator for at least 1 hour for chocolate to harden, or let sit at room temperature for about 2 hours for a softer, easier scooping consistency. Using a mini ice cream scoop, scoop out chocolate (about 1 tablespoon) at a time. Place each ball of chocolate on a sheet pan lined with wax paper, return to refrigerator for at least 30 minutes. When truffles are cooling, heat about 1 cup chocolate melting wafers in microwave safe dish in 30 second intervals until melted and smooth, stirring between each interval. Remove truffles from refrigerator and roll in between hands to create a smooth surface. Insert a toothpick into truffle, dip into melted chocolate and gently tap toothpick on the side of the microwave safe dish to remove excess chocolate. Using another toothpick, push truffle off original toothpick onto a wax paper lined cookie sheet. Repeat until all truffles are coated in chocolate. When finished, stir in 1/2 cup white chocolate melting wafers with remaining dark chocolate and microwave in 30 second intervals. This makes a lighter color for the chocolate drizzle, and adds a slightly different flavor. Spoon chocolate into a squeeze bottle and drizzle over truffles. Store in refrigerator until ready to serve.
When you’re ready to serve the truffles, make sure to take them out of the refrigerator at least 30 minutes before eating. The filling will soften at room temperature, giving that “buckled knees” effect when taking a bite. They can sit at room temperature for up to 5 hours before returning to fridge.