icewine truffles - stainless steel ice balls
These truffles are especially exotic with Canadian flavor: ice wine is sprayed in the middle.
It's hard for them to do it, but it's a big fuss for a special person.
Put each truffle in a festive candy cup and put in an inviting tin can.
Mouth best when cold.
Adapted from one of Hillebrand ests's most popular worksafter recipes.
Use high quality chocolate and high quality cocoa powder.
Working with cold hands
Truffles1 pound of ice wine (450 g)semi-
Sweet chocolate, 2 tablespoons (1 cup)250 mL + 30 mL)
About 1/4 cups (60 mL)
Icewine1/2 Vanilla Bean 2 tbsp (30 mL)
Salt-free butter, cut into small pieces of cocoa powder and taste chocolate in a large stainless steel bowl.
Cream, 2 tablespoons (30 mL)
Ice wine and vanilla beans in a small pot of fire.
Just cook it.
Remove vanilla beans after heating.
Work quickly, cut the beans vertically, then scrape off the seeds and put them back in the cream. Discard pod.
Pour the hot cream mixture into the chocolate.
Stir and melt chocolate. Add butter.
Stir until it melts.
Scrape into a light baking tray.
Keep the lid cold until strong enough for at least 2 hours. Pour 2 tbsp (30 mL)
Pour the ice wine into the wine glass.
Set the dropper on the glass.
Scoop took a small spoon of chocolate mixture and quickly patted it into 1-1/2-inch (4 cm)balls.
Place the ball in batches on the plate of the refrigerator until all balls are formed.
Press a hollow in each ball with your index finger and fill in about 6 drops or 1/8 teaspoons (0. 5 mL)icewine.
Carefully shrink the edges and roll the ball in the palm of your hand.
Refrigerate overnight in covered containers.
Before packing or serving, put each truffle into the cocoa powder. Makes about 25. Star-