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Tarragon & Red Wine Truffles

190 g Heavy Cream
680 g Peter’s® Burgundy® Chocolate
36 g Chopped Fresh Tarragon
78 g Red Wine
2 g Sea Salt
Gerkens® 10/12 Russet PlusTM Cocoa Powder
  1. Heat cream in saucepan until scalded.
  2. Pour into bowl with chopped Peter’s® Burgundy® chocolate and stir until smooth.
  3. Stir in chopped fresh tarragon, red wine and salt until mixture is again smooth.
  4. Refrigerate mixture for minimum of three hours or until firm enough to scoop into balls.
  5. Using melon scoop or small ice cream scoop, scoop onto wax paper.
  6. Roll truffle mixture into small balls and let crust.
  7. Dip balls into tempered Peter’s® Burgundy® chocolate and dust with Gerkens® 10/12 Russet PlusTM cocoa powder.
Yield: 108 Truffles