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Tarragon and merlot truffles

40 to 45 truffles Servings


  • 1/3 cup heavy cream
  • 1 cup (12-ounce) bag semi-sweet chocolate chips, such as ghirardelli
  • 1/3 cup chopped fresh tarragon leaves
  • 3 tablespoon merlot wine
  • 1/8 teaspoon fine sea salt
  • 1/2 cup unsweetened cocoa powder


Baking Directions:

Line a baking sheet with parchment paper.

Set aside.

Place the cream and chocolate in a medium bowl and place over a pan of barely simmering water.

Stir until the chocolate has melted and the mixture is smooth, about 6 minutes.

Stir in the tarragon, wine and salt until smooth.

Refrigerate for 2 hours until firm.

Let the mixture stand at room temperature until moldable, about 45 minutes.

Using a melon scoop, scoop level amounts of the truffle mixture onto the prepared baking sheet.

Roll into 1/2-inch balls.

Place the cocoa powder in a small bowl.

Roll the truffles in the cocoa powder until coated.

Arrange on a platter and serve or refrigerate in an airtight container.