Back to the recipes
A restrained finish, designed to pair with Malbec
Dark Chocolate Truffles, Dusted with Cacao
Preparation
30 MIN Cooking
1-2 HOURS Total
2.30 HOURS Perfect foodpairing for
Reserva Malbec 2023 Serves 1
Ingredients
high-quality dark chocolate (70–72% cacao)
8 oz (225 g)
heavy cream (preferably organic)
½ cup
unsalted butter, room temperature
1 tbsp
pure vanilla extract
1 tsp
flaky sea salt
¼ tsp
Unsweetened cocoa powder, for dusting
Optional, if you want a more “grown-up” edge: 1 tsp espresso powder or ½ tsp ground cinnamon
Why it works with Malbec?
- 70% dark chocolate mirrors Malbec’s fruit and subtle bitterness.
- Low sweetness lets the wine stay fresh and expressive.
- Cocoa + optional espresso echo the wine’s natural depth without overpowering it.
- Soft texture complements polished tannins instead of fighting them.
- 70% dark chocolate mirrors Malbec’s fruit and subtle bitterness.
- Low sweetness lets the wine stay fresh and expressive.
- Cocoa + optional espresso echo the wine’s natural depth without overpowering it.
- Soft texture complements polished tannins instead of fighting them.
- Chop the chocolate finely and place it in a heatproof bowl.
- In a small saucepan, heat the cream just until it begins to steam — do not boil.
- Pour the hot cream over the chocolate, cover, and let sit for 2 minutes.
- Gently stir from the center outward until smooth and glossy.
- Add butter, vanilla, salt (and espresso or cinnamon if using). Stir until fully incorporated.
- Cover and refrigerate for 1–2 hours, until firm but scoopable.
- Using a small spoon or melon baller, roll into small truffles.
- Dust lightly with cocoa powder just before serving.