Ingredients
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250 grams dark chocolate (50% cocoa solids), roughly chopped
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cup cream
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3 tablespoons pinot noir(we used Giesen The Brothers Marlborough Pinot Noir)
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30 grams freeze-dried plum powder
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2 tablespoons dried rose petals, optional
The subtle taste of pinot noir and sour plum are perfect in these rich dark chocolate truffles. Store in an airtight container in the refrigerator.Makes 30 truffles
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Place chopped chocolate and cream in a heatproof bowl over a pot of simmering water. Gently stir until chocolate has melted. Remove from heat and stir in the pinot noir. Cover and refrigerate until solid
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Place plum powder and rose petals (if using) in two shallow bowls
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Scoop the truffle mixture into teaspoon-sized balls, quickly roll in hands before dropping into plum powder and rose petals, roll to coat
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