Chocolate Truffle

If you love chocolate as much as we do, then you will love this truffle recipe! We’ve taken a traditional truffle recipe and added some flare to it with our Spicy Vines Espresso BBQ Rub, a coffee based, aromatic and peppery rub that pairs well with a robust red wine with notes of dark fruit, coco or spice. To learn about about our collection of rubs and seasonings, read more.

COOKING TIME: 1 hour

PAIRED WINES: Petit Verdot

INGREDIENTS:

• 7/8 cup heavy cream

• 8 oz good quality bittersweet chocolate, chopped (or chips)

• ½ teaspoon Spicy Vines Espresso BBQ Rub, finely ground (use a spice grinder or mortar and pestle)

• Unsweetened cocoa powder

DIRECTIONS:

1.     Put rub and bittersweet chocolate in a heatproof bowl.

2. Heat cream in a pot until it steams, add to chocolate.

3. Stir until chocolate is melted and incorporated into cream.

4. Chill until solid all the way through, 1-2 hours.

5. Using a chilled melon baller or gloves to prevent the chocolate from melting or sticking to your hands, scoop out about a tablespoonful and quickly roll into a ball.

6. Repeat, lining truffles on plate or baking sheet.

7. Roll truffles in cocoa powder. Serve immediately or store in refrigerator for up to 4 days.

(Note: If truffles become too soft to handle, place in refrigerator or freezer for a few minutes.)