Candy recipe for Cookie exchange

[Guest guest]

This is my favorite candy to make over the

holidays...I've made them the last two years and it

makes people weak in the knees. Since this recipe was

created by a chef of Woodbridge wine...That is the

wine of choice. And what I've used. Of course you'll

have plenty left to sip while savoring these

fabulously rich balls.

 

Serves: 10 to 12 as dessert

 

Ingredients:

1 cup Cabernet Sauvignon

14 oz. semi-sweet chocolate, finely chopped

1 cup heavy cream

1 tsp. vanilla

3/4 tsp. cinnamon

2 Tbsp. butter, room temperature

1 cup cocoa powder

 

 

Directions:

Bring the wine to a boil in a small saucepan over

medium-high heat. Reduce to 3 tablespoons. Transfer to

a medium bowl. Add the chocolate.

 

Combine the cream, vanilla and cinnamon in a small

saucepan over medium heat. Pour over the

chocolate-wine mixture and stir until the chocolate is

melted. Add the butter and mix well. Refrigerate until

firm, about 1 hour.

 

Form into small balls, using a melon baller. Roll in

the cocoa powder to cover.

 

Store in a sealed container in the refrigerator for up

to 1 week. Bring to room temperature before serving.

 

 

 

 

 

 

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