Merlot Tarragon Truffles

By KatKD

Ingredients

• 1/3 cup heavy cream
• 1 (12-ounce) bag semi-sweet chocolate chips, such as Ghirardelli
• 1/3 cup chopped fresh tarragon leaves
• 3 tablespoons Merlot wine
• 1/8 teaspoon fine sea salt
• 1/2 cup unsweetened cocoa powder

Details

Servings 40
Adapted from today.msnbc.msn.com

Preparation

Step 1

Line a baking sheet with parchment paper. Set aside.

Place the cream and chocolate in a medium bowl and place over a pan of barely simmering water. Stir until the chocolate has melted and the mixture is smooth, about 6 minutes. Stir in the tarragon, wine and salt until smooth. Refrigerate for 2 hours until firm. Let the mixture stand at room temperature until moldable, about 45 minutes. Using a melon scoop, scoop level amounts of the truffle mixture onto the prepared baking sheet. Roll into 1/2-inch balls.

Place the cocoa powder in a small bowl. Roll the truffles in the cocoa powder until coated.

Arrange on a platter and serve or refrigerate in an airtight container.