Mascarpone Truffles Recipe Paired with Chardonnay

December 2013 Post 2Take Holiday Entertaining to a Delicious new Level

There’s something about the holiday season that I just can’t get enough of. Sure last minute holiday shopping and menu preparing can be stressful, but sitting down with loved ones for a savoury holiday feast makes it more than worth it.

I have a big family, so when it comes to holiday meals it can be tough deciding what to make. Aside from my tried and true holiday recipe favourites, I decided to get a little adventurous this year and experiment with a new dessert. And I’m so glad I did. This recipe for Mascarpone Truffles is a delightful new take on a classic.

With creamy Canadian Mascarpone I can guarantee it will become a staple at all your holiday parties. As an added bonus they are super easy to make, so you can spend more time wrapping presents and spreading your holiday cheer!

Speaking of holiday cheer, there’s nothing cheerier than a good Chardonnay. I’ll serve my truffles with a Michel Picard Bourgogne Chardonnay. Affordable and versatile, this full-bodied wine has rich hazelnut, green apple, and peach notes. Simply delicious.

And if you want something a little fruitier, you can also try Oyster Bay Chardonnay. With a light note of tropical fruit, this crowd-pleasing Chardonnay will taste simply amazing with the creamy Mascarpone truffles. Happy holiday entertaining!
Michel Picard Post 2 December, 2013

Ingredients:

10 oz (300 g) dark chocolate, chopped
½ cup (125 mL) 35% cream
1 cup (250 mL) Canadian Mascarpone
1/3 cup (80 mL) powdered cocoa
2 tbsp (30 mL) sugar

Cream cheese is a versatile cheese, commonly found in everything from delicious dips to dessert recipes.

Preparation:

In a saucepan, melt chocolate along with cream. Remove from heat and add Mascarpone. Stir until chocolate mixture is marbled with Mascarpone.

Let cool to room temperature, then refrigerate for at least 2 hours.

Mix cocoa and sugar. Make small balls with chocolate and Mascarpone mixture, and roll them in the cocoa and sugar. Reserve in refrigerator until ready to serve.

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