Home FOOD All Things Food & Wine A chocolate truffle and wine celebration.

A chocolate truffle and wine celebration.

Chocoholics rejoice. Today – July 7 – is World Chocolate Day … surely the most delicious, indulgent day of the year.

 

And how are we going to celebrate. With wine. And chocolate. Obviously. Roodeberg has shared this scrumptious recipe for melt-in-your-mouth truffles, as well as suggestions of what flavours enhance some of their excellent wines.

By adding toppings of different tastes and textures to a fool proof, classic truffle recipe, foodie Elmarie Berry has created delicious flavour combinations for each of these Roodeberg wines.

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Start off with the basic classic recipe, which will make between 30 to 40 truffles, depending on the size

You’ll need:

Ingredients: 400g good-quality dark chocolate; one cup cream; 110g butter

Method:

Finely chop the chocolate — a serrated knife will do this quickly and efficiently. Transfer the chocolate to a medium bowl.

Microwave the cream and butter on high until hot but not boiling – it should take from 30 seconds to 1 minute. Alternatively, heat the cream and butter over low heat in a small saucepan until steaming. Pour the hot cream mixture over the chopped chocolate and set aside for five minutes. Whisk the cream and chocolate together until smooth and shiny.

Pour this ganache into a shallow pan and refrigerate for 30 minutes. Scoop and roll the truffles. Use a tablespoon or small cookie scoop to portion the ganache into bite size balls. Roll the balls between gloved hands until smooth. Refrigerate for a few minutes before rolling the truffles into the topping of choice for each of the Roodeberg wines and they’ll be ready to serve.

Now for the fun part. If you love Roodeberg Classic Red, Elmarie recommends chocolate truffles topped with cocoa nibs or sifted cocoa powder to meld with the soft rounded palate and aromatic layers of fresh red fruit, cassis and pencil shavings.

The subtle aromas of strawberry, candy floss and raspberry with hints of rose petals of Roodeberg Classic Rosé work their magic with tempting chocolate truffles topped with dried cranberries.

Truffles rolled in crunchy sesame seeds make indulgent taste companions for Roodeberg Reserve, complementing the hints of dark chocolate and aromas of red plum, blueberries and crushed herbs of the wine.

For the commemorative Roodeberg 1949, launched to celebrate Roodeberg’s 70th anniversary last year, rich crushed pistachio nuts blend seamlessly with the well-structured wine’s nuances of dark cherry, blackcurrant and vanilla.

These truffles are best kept in the refrigerator, and will last, apparently for up to two months (we will never know … a week tops in our house). Remove from the refrigerator about 30 minutes before serving.

 

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