Dark Chocolate Raspberry Truffle

Yes, our pastry chef created this decadent dessert special for our Chocolate Wine Trail event, but it's simply too good to keep under wraps. Enjoy it with roasted pecans and a glass of Stone Hill Port for a real treat anytime. 

Ingredients:
1/4 cup light corn syrup
2 tablespoons water
1 tablespoon bourbon
2 tablespoons butter
5 bars (1.5 oz. each) Hershey’s Special Dark or Dove dark chocolate bars (broken into small pieces)

Over medium heat in heavy saucepan, cook syrup, butter and water until it comes to a boil. Add bourbon and remove from heat.

Add broken chocolate pieces; let stand for 15 seconds. Whisk until smooth. Let cool completely.

Using a teaspoon, scrape a full spoon of chocolate and roll into a ball in your hands.

Truffle Coating:
2 tablespoons cocoa powder
1 heaping tablespoon powdered sugar
1/4 teaspoon raspberry powder 
Note: Raspberry Kool-Aid works if you can’t find raspberry powder.

Whisk ingredients together. Roll truffles to coat.   

Roasted Pecans:
1 cup pecan halves
1 tablespoon melted butter
sprinkle of kosher salt

Preheat oven to 350º. Toss pecans in melted butter and sprinkle lightly with salt. Roast in oven for a few minutes until slightly brown and fragrant. (Timing depends on oven.)