SIMILAR RECIPES

Tarragon & Red Wine Truffles

190g Heavy Cream
680g Peter’s^® Burgundy^® Chocolate
36g Chopped Fresh Tarragon
78g Red Wine
2g Sea Salt
Gerkens^® 10/12 Russet Plus^TM Cocoa Powder

Heat cream in saucepan until scalded.
Pour into bowl with chopped Peter’s Burgundy 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 Burgundy chocolate and dust with Gerkens 10/12 Russet Plus cocoa powder.

Yield: 108 Truffles

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