Indulge in the exquisite flavors of Icewine chocolate truffles, a perfect Valentine’s Day treat. Pastry Chef Karen Souillet expertly blends rich chocolate with the sweetness of Canadian Icewine, creating a decadent bite-sized indulgence. These luxurious truffles offer a harmonious balance of flavors, with the fruity notes of the icewine complementing the smooth chocolate. Have a taste of love with our decadent Icewine chocolate truffles.
Icewine Truffles
Depends on size of truffle
Ingredients:
1/4 cup Icewine, room temperature
7 oz (200 g) 70% Dark chocolate, chopped
1/3 cup (80 ml) Whipping cream (liquid)
1 ½ tbsp Unsalted butter
½ cup Icing sugar
½ tsp Pure vanilla
½ cup of one of the following for coating:
Dark cocoa powder, icing sugar, gold sanding sugar
Method:
- Weigh out all ingredients.
- Heat the cream and butter in small saucepan to a light boil (little bubbles) but DO NOT heat to boil.
- Stir in the icing sugar.
- Add the chocolate and gently stir until melted.
- Immediately add the Icewine and vanilla, stirring in slowly and gently.
- Cover mixture with plastic to contact.
- Have the mixture sit at room temperature for 2 hours.
- Then refrigerate the mixture until it’s firm/spoonable, approximately 2 hours.
- Scoop into ¾” and roll into round balls and drop onto a parchment lined tray.
- Refrigerate for 1 – 2 hours.
- Coat with cocoa powder, icing sugar, and gold sanding sugar.
Tips:
- Can be stored for up to 2 weeks in a sealed container.
- When rolling the size, think of how big a bite you want, I prefer a small bite with icewine.
- When rolling the size , think of the coating you use and how much bigger it can add to the size of the chocolate.
- For an extra special melt, use the extra melted chocolate and coat the ball VERY lightly in chocolate and then in the coating of your choice.
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