Featured at Ponte’s “Everything’s Coming up Rose” Shopping Night in February 2011
1 ¼ cup Milk Chocolate, melted
½ cup Rose Spumante, warmed
¼ cup Heavy Whipping Cream, warmed
2 cups Milk Chocolate, melted
1 1/4 cup Cocoa Powder
1 1/4 cup Powdered Sugar
Combine melted chocolate, warmed wine and warmed cream to create the chocolate ganache. Stir slowly with a spoon or rubber spatula in the center of the bowl until the mixture comes together. Chill in refrigerator over night.
Scoop the ganache with a melon baller, placing each truffle on a cookie sheet. Freeze for at least 3 hours.
When frozen, roll each truffle into a round sphere, reserve.
Sift together cocoa powder and powdered sugar, reserve for dipping.
Melt second amount of chocolate.
Dip frozen truffle first into the melted chocolate, rolling in your hand to coat thoroughly.
Dip in powdered sugar mixture.
Place in small muffin tins or in a decorative bowl and serve.