Zinfandel Cherry-Pepper Truffle Squares


31/2 T cream
2 T reduced wine (heat 1 c Valley of the Moon Zinfandel with 1” sprig rosemary and _ tsp. Black pepper until reduced to 1/3 c - remove rosemary sprigs)
3 T butter
8 oz. bittersweet shocolate, broken into pieces
3 T dried sour cherries, minced



Heat cream but don’t boil. Stir in 2 tablespoons of reduced wine. Add butter and chocolate pieces. Stir gently over very low heat until dissolved and mix in the dried sour cherries. Spread into an oiled 9”x 4” (or equivalent) loaf pan lined with plastic wrap and refrigerate. When it is hard take out of loaf pan, remove plastic and cut into 1” squares.

Makes 24 squares

Serve with Valley of the Moon Zinfandel.

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