Cabernet Truffles
Source: Cakebread Cellars 1995 Wines & Recipes
From: Sheep in wolf's clothing (geenen)
Makes about 20 truffles

6 tablespoons unsalted butter
2 tablespoons heavy cream
8 oz. bittersweet chocolate, broken into pieces
1/4 cup cabernet sauvignon* see note
ground toasted walnuts unsweetened cocoa powder

* The better the wine, the better the truffles.

In a small saucepan, bring butter and cream to a simmer. Remove pan from heat, add chocolate. Stir until chocolate melts and mixture is smooth.

Transfer mixture to a bowl and refrigerate until firm. Using a teaspoon or melon baller, form mixture into balls about 1-inch in diameter. Roll balls in walnuts or cocoa powder.

Store truffles in refrigerator, but allow to stand about 20 minutes at room temperature before serving.

Last for about a week covered in the refrigerator and freezes well, too.

Carl's Comments: I prefer the melon baller because it makes such uniformly round shapes. I also use the walnuts rather than cocoa powder, smashing the walnuts until they are about the same size as finely chopped garlic. Do not attempt to operate a motor vehicle or use heavy equipment after scarfing a plate of these!!

Serving Suggestion: Open a bottle of your finest Cabernet to make the truffles. Vacu-Vin the bottle and save it to accompany the truffles when they're ready to eat. This is one of the greatest taste treats of the century, folks. Also try adding some thin slices of asiago cheese along with some apple, pear, and nectarine slices to your serving plate!!