Yield: About 1 dozen

8 oz.cream
2-1/2 tablespoons honey
8 oz.bittersweet chocolate
1-1/2 oz.butter,unsalted,room temperature
1/2 bottle of zinfandel
3 tablespoons unsweetened cacao

Put the Zinfandel into a saucepan and reduce over high heat until you have 1 Tbsp.Zinfandel reduction,set aside.Be careful with the wine reduction,and make sure you do not scorch the sides of the saucepan;it will give the truffles an off flavor.Meanwhile,chop chocolate into very small pieces,ranging in size from a 1/4-1/2 inch.Put cream and honey in another saucepan,bring to a boil. Remove from heat and add chocolate.Cover and allow to sit about 5 min.or until chocolate is melted.After chocolate has melted,add butter in small pieces and stir until smooth.Transfer the mixture to a small bowl and mix in Zinfandel reduction.Allow mixture to cool 30 min.,then refrigerate until it’s set,approxi- mately 1-2 hours.

Using a very small ice cream scoop or a melon baller,scoop out the truffles from the mixture and put them on a plate.Working with truffle mixture will make them soft—put truffles back in the refrigerator for approximately 15 min. in order to set-up again.Next,put the cacao in a small dish or in a ziplock bag and roll each truffle one by one until it is completely covered.Arrange on a plate and ser ve.Truffles are best eaten at room temperature. Truffles can keep at least a week in the refrigerator,in an airtight container.If the cacao disappears,it means it has been absorbed by the moisture in the refrigerator—simply re-roll them in fresh cacao and they will have a fresh look.

By Chef Mark Dommen, One Market Restaurant
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