I Dolci della Vita

“The Sweets of Life”

 
Recipes by Maria Kluchenek

 
Tartufi di Cioccolato

A perfect pairing with Mind’s Eye’s Cabernet Sauvignon, these smooth, rich chocolate truffles blend harmoniously with the Cabernet's black currant (cassis), blackberry and chocolates. 

1/2 c. butter softened                         1 ½ tsp. vanilla

2 ½ c. confectioners’ sugar                 ¼ c. heavy  whipping cream            

 ½ c.  unsweetened cocoa

Cream butter in a large mixer bowl.  Combine the confectioners’ sugar and cocoa; add alternately with vanilla and cream to softened butter.  Blend well.  Chill until firm.  Shape into 1-inch balls by hand or with melon ball scoop.  Roll in powdered sugar or unsweeted cocoa until well covered.  Chill again until firm.  Makes 3 dozen tantalizing truffles.

 
Biscotti al Zenzero e Cacao

Spice-up your taste buds with this chocolate zenzero (ginger) biscotti treat.   A fabulous complement to the spicebox aromas and flavors of Mind’s Eye’s Cabernet Sauvignon.

2 ½ c. all-purpose flour                         2 eggs slightly beaten

1 c. sugar                                               ¼ c. milk

2 T. unsweetened cocoa powder          2 T.  grated fresh ginger (zenzero)

½ tsp. baking soda                                1 c. toasted chopped almonds

¼ tsp.  ground cinnamon                       2 oz.  semisweet chocolate

¼ tsp. ground cloves                             2 T.  shortening

 

Preheat oven to 350° F.  Line a large cookie sheet with foil; butter grease foil.  In large bowl, combine flour, sugar, cocoa powder, baking soda, ½ tsp. salt, cinnamon, and cloves.  Combine eggs, milk, and ginger.  Add to flour mixture; stir until combined.  Stir in almonds.  Knead dough in bowl or floured surface until smooth.  Cover with plastic wrap and chill until easy to handle.

Divide dough in half.  Shape each half into 12-inch roll.  Place about 3 inches apart on prepared cookie sheet.  Flatten top slightly until about 2 inches wide.  Bake 20-25 min.  Cool on sheet 10 minutes.  Reduce oven temperature to 300° F.

 
Using a serrated knife, cut each roll diagonally into ¾ inch slices.  Place, cut sides down, on cookie sheet.  Bake 8 minutes.  Turn slices; bake 8 more min.  or until lightly browned.  Transfer to rack; cool.

 
In a small saucepan, melt chocolate with shortening over low heat.  Drizzle over biscotti.  Let stand until chocolate is set.  Makes 30 biscotti.

Popcorn al Cioccolato

Gorgonzola

For the popcorn lover in all of us!  What could be better than popcorn with chocolate?  A tasty treat for all to enjoy with Mind’s Eye’s Cabernet Sauvignon.

12 c. popped popcorn                               ½ c. butter

1 c. sugar                                                   1 c. semisweet chocolate (6 oz.)

2/3 c. light-color corn syrup                    1 tsp. vanilla

 
Place popped popcorn in baking or roasting pan.  In medium saucepan, combine sugar, corn syrup and butter.  Cook and stir over medium heat until mixture is boiling.  Remove from heat.  Stir in chocolate pieces and vanilla until chocolate is melted.

 
Pour hot chocolate mixture over popcorn; toss gently to coat.  Bake 300° F oven for 45 minutes, stirring gently every 15 minutes.  Spread popcorn on large piece of foil to cool.  Makes 12 sumptuous servings.