Chef Cynthia Newcomb of Dutton Estate Winery is always cooking up the perfect pairing for the wines featured at Dutton Estate Winery. Her chocolate ganache truffles are decadent and pair perfectly with Dutton Estate Sweet Sisters Late Harvest Syrah, a dessert wine that is sweet without being syrupy and has a fruity finish. Get the recipe for Cynthia’s chocolate ganache truffles below.
Recipe: Chocolate Ganache Truffles
1 cup heavy cream
12 ounces good quality semisweet or bittersweet chocolate, chopped*
3/4 cup good quality unsweetened cocoa powder (Ghiradelli, Guittard, or Scharffen Berger)
1/4 cup good quality sweetened cocoa powder (Ghiradelli, Guittard, or Scharffen Berger)
1 teaspoon cinnamon (optional)
Butter an 8” square baking pan (or line with non stick foil for easier removal).
Put chopped chocolate in a large mixing bowl. Heat cream in a saucepan until it steams and comes almost to a boil. (If boiling point is reached, remove from heat and wait two or three minutes before proceeding). Pour hot cream over chocolate and whisk until chocolate is fully melted and incorporated into cream. Pour into prepared pan.
Chill until solid all the way through, 1 to 2 hours. Combine cocoa powders (and cinnamon, if using) in a large zip-lock bag. Cut ganache into ½ to ¾ inch cubes and shake in bag of cocoa powder to cover. Remove from bag and serve immediately or store covered in refrigerator for up to one week.
* Guittard makes 61% semisweet or bittersweet chocolate wafers available in 1 pound boxes that require no chopping