This is a super easy recipe for truffles – there’s no dipping or moulding involved! Ice wine and chocolate are a sweet combination, but you can substitute other liqueurs if you don’t happen to have a bottle of ice wine open.
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.
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