Delicious summer meal and heavenly dessert

Chocolate Truffle
Prepared with 2004 Souverain Dessert Syrah


  • 1/3 cup heavy cream
  • 6 TBS unsalted butter
  • 2 cups Ghirardelli 60% Cacao Bittersweet Chocolate Chips
  • 3 TBS Chambord
  • 1/3 cup Ghirardelli Unsweetened Cocoa

    Method: In a small saucepan, bring the cream to a simmer. Add the butter and stir until melted. Add the chocolate chips. Stir until completely melted and smooth. Remove from the heat and pour into a shallow bowl.

    Cool, cover and refrigerate the mixture until firm, at least 2 hours.

    Using a spoon or melon baller, roll the chocolate mixture into 1-inch balls. Roll each ball in the cocoa. Enjoy immediately or refrigerate in an airtight container for up to 2 weeks.

    Summer Salad
    Pairing with 2006 St. Clement Bale Lane Sauvignon Blanc


  • Baby Arugula
  • Shaved summer radish
  • Shaved fennel
  • Petit Basque cheese
  • Soft cooked egg
  • Lemon-shallot vinaigrette

    About Uncorked! Wine Festival at Ghirardelli Square:

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