Someone I hold near and dear recently commented that I talk about some, well, strange food combinations on this blog, and I know he’s sitting out there somewhere looking at the title of this recipe and shaking his head. Because it is not every day that you run into a combination of chocolate and merlot in the same truffle, not to mention the tarragon. I’ll get to the tarragon in a sec, but this gives me yet another opportunity to mention my favorite merlot…Red Bicyclette.
It’s a little hard to track down, but if you ever spot it and you are a merlot-lover like me, give it a try. Yum. Meanwhile, back at the tarragon…I know you might be thinking, why on earth would I toss some herbs into a mixture of perfectly good chocolate? Merlot maybe, but tarragon? But be brave and do it…tarragon gives these babies just a teeny hint of that anise flavor that cuts the sweetness just the right amount. That and rolling the truffles in a nice coating of unsweetened cocoa powder.
I’m pretty much in love with this recipe, and I think it has all kinds of possibilities. Next time (and there WILL be a next time) I might swap out the tarragon for a little bit of cayenne pepper to get a sweet and spicy thing going on.
Fun fact: this recipe was created by Giada de Laurentiis, who made them for Prince William and his new bride when they visited the States. I’m guessing that once they had a bite of these, they started planning their return trip. Ingredients Directions
Chocolate Merlot Tarragon Truffles, from Giada de Laurentiis