Chocolate truffles and a Vin Santo

Chocolate truffles are a pearl of Turin pastry. This homemade recipe is perfect for an easy and refined dessert.

Our suggestion is Classico Vin Santo Monte di Mezzo 2015 by  Marchetto: The sip is sweet, but not cloying, enveloping and balanced in its components. Equipped with a strong savory mineral boost, it gives a persistent aftertaste of candied fruit, accompanied by a note of vanilla. For the full review click here.

© Ph. Piero Pardini – Piero Pardini Wine Reviews – The Wolf Post Wine Magazine

Ingredients for about 50 small truffles

• 250 g fresh cream
• 50 g butter
• 200 g 70% dark chocolate
• 200 g milk chocolate
• 150 g toasted and chopped hazelnuts

©Veronica Lavenia-The Wolf Post

Method:

1. Heat the cream on the stove with the butter, without boiling the mix.
2. Add the chocolate and stir the mix vigorously until it has melted.
3. Add 50 g (2 oz) of the toasted and chopped hazelnuts.
4. Pour the mixture into a bowl and allow to cool to room temperature, then store in the fridge for at least 2 hours.
5. When the ganache has reached the right consistency, take a small amount of dough and form it into a ball.
6. Roll it in the hazelnuts and repeat until you’ve made enough truffles.
7. Keep the truffles in the fridge and pull them out just before serving