* The better the wine, the better the truffles. In a small saucepan, bring butter and cream to a simmer. Remove pan from heat, add chocolate. Stir until chocolate melts and mixture is smooth. Transfer mixture to a bowl and refrigerate until firm. Using a teaspoon or melon baller, form mixture into balls about 1-inch in diameter. Roll balls in walnuts or cocoa powder. Store truffles in refrigerator, but allow to stand about 20 minutes at room temperature before serving. Makes about 20 truffles. Lasts for about a week covered in the refrigerator and freezes well, too. Carls Comments: I prefer the melon baller because it makes such uniformly round shapes. I also use the walnuts rather than cocoa powder, smashing the walnuts until they are about the same size as finely chopped garlic. Do not attempt to operate a motor vehicle or use heavy equipment after scarfing a plate of these!! Serving Suggestion: Open a bottle of your finest Cabernet to make the truffles. Vacu-Vin the bottle and save it to accompany the truffles when theyre ready to eat. This is one of the greatest taste treats of the century, folks. Also try adding some thin slices of asiago cheese along with some apple, pear, and nectarine slices to your serving plate!! Credit Where Its Due Department: The above recipe from Cakebread Cellars 1995 Wines & Recipes. Recipe by: "Sheep in wolfs clothing."
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|Serving Size: 1 Serving (753g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 4394 (91%)|
|Amt Per Serving||% DV|
|Total Fat 488.2g||651 %|
|Saturated Fat 306.3g||1531 %|
|Monounsaturated Fat 131.7g|
|Polyunsanturated Fat 18g|
|Cholesterol 1119.5mg||344 %|
|Sodium 86.8mg||3 %|
|Potassium 961.7mg||25 %|
|Total Carbohydrate 143.8g||42 %|
|Dietary Fiber 13.4g||54 %|
|Sugars, other 130.4g|
|Protein 14.2g||20 %|
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Calories per serving: 4803
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