6 oz good quality bitter sweet chocolate (180 gm)
½ cup whipping (35%) cream (125 ml)
2 Tbsp ice wine (30 ml)
finely chopped whole almonds (skin on), to taste
good-quality cocoa powder, for rolling
1. Chop the chocolate very finely and transfer to a medium bowl. Boil cream and immediately pour over chopped chocolate. Stir until all chocolate has melted. Stir in ice wine until blended. Cover surface with plastic wrap and freeze until firm, about 2 hours.
2. Scoop into small balls with melon baller and transfer to a baking sheet. Freeze for 10 minutes. Roll truffles in almonds, then dust with cocoa powder. Yield: 20 servings