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August 2013 Recipe

Tarragon & Red Wine Truffles

190 g   Heavy cream
680 g   Peter's® 62% bittersweet chocolate
36 g   Chopped fresh tarragon
78 g   Red wine
2 g   Sea salt
    Gerkens® 10/12 Russet Plus™ cocoa powder

Heat cream in saucepan until scalded. Pour into bowl with chopped Peter's® 62% bittersweet chocolate and stir until smooth. Stir in chopped fresh tarragon, red wine and salt until mixture is again smooth. Refrigerate mixture for minimum of three hours or until firm enough to scoop into balls. Using melon scoop, or small ice cream scoop, scoop onto wax paper. Roll truffle mixture into small balls and let crust. Dip balls into tempered Peter's® 62% bittersweet chocolate and dust with Gerkens® 10/12 Russet Plus™ cocoa powder.

Yield: 108 truffles

 

 

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