Recipe Detail Page

1. Prepare and measure all ingredients before starting to cook. Bring icewine to room temperature. Finely chop chocolate. Heat cream and butter in a medium-size saucepan, until it comes to a boil. Stir in icing sugar until melted. Add the chocolate all at once, then remove pan from heat. Stir gently until chocolate is melted. Immediately add icewine and vanilla. Gently and slowly stir in. Turn into a bowl.

2. Press a piece of plastic wrap over the surface and leave on counter until mixture cools to room temperature, about 2 hours. Then refrigerate until firmed a little but still spoonable, about 2 hours.

3. Line a baking sheet with parchment paper. Using a 1¼-inch-wide (3-cm) ice cream scoop that holds 2 tsp (10 mL), or a melon baller, scoop up chocolate mixture. Gently press chocolate into the scoop, smoothing the top to create a flat bottom for truffles and wiping off any chocolate on the sides of the scoop. Drop chocolate truffle onto lined sheet. (If chocolate sticks to scoop, lightly spray scoop with oil before spooning up chocolate.) For a round truffle, gently roll 2 tsp (10 mL) of chocolate mixture between your palms until fairly smooth, and place on lined sheet. Refrigerate truffles for at least 1 hour to firm or up to 2 days.

4. To coat cold truffles, place about ¼ cup (60 mL) cocoa powder, icing sugar or sanding sugar in a small bowl. One at a time, place a cold truffle, flat-side up, in bowl. Gently holding the sides, twirl truffle to evenly coat. Then sit on a parchment paper-lined container that has a tight-fitting lid. Repeat until all truffles are coated. Seal and store in a cool place or refrigerator, and serve within 2 weeks.