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Madeira Wine Truffles

750 ml Madeira Red Wine
1260g Peter’s® Burgundy® Semisweet Chocolate
5g Invertase
Gerkens® AristocratTM Cocoa Powder
  1. Bring the wine to a boil in a large saucepan.
  2. Boil until the wine is reduced to 375 grams by weight. This should take 10 to 15 minutes.
  3. Place the chocolate chunks in a large bowl and pour in the hot, reduced wine.
  4. Wait 1 to 2 minutes to allow the heat to melt the chocolate.
  5. With a heavy wire whisk, blend the mixture until fully emulsified. If some chocolate chunks remain unmelted, heat gently until fully melted.
  6. Blend in invertase.
  7. Pipe into silicone molds and freeze overnight.
  8. Demold into a pan of sifted cocoa powder to coat the truffles.
Yield: 100 Truffles