Here is Chef Stephanie’s recipe for the decadent Chocolate Truffle Torte served at the Toast the Season event.
1 3/4 cups whipping cream
1 lb. quality semi-sweet chocolate chips
3 oz. strong coffee
1 tablespoon Sirius Raspberry Dessert wine
4 tablespoons butter
1 teaspoon flavorless, granulated gelatin
Use chilled 1 1/2 cups of the whipping cream and beat cream to medium peaks.
Using a bowl in the top of a double boiler, or microwave safe bowl combine chocolate chips, coffee, dessert wine and butter then melt together until smooth.
Pour remaining 1/4 cup whipping cream into a metal bowl and sprinkle in the gelatin. Allow gelatin to “bloom” for 10 minutes. Then carefully heat by swirling the bowl over a low gas flame. Do not let the gelatin boil. Stir mixture into the cooled chocolate and set aside.
Fold in the whipped cream in two doses and freeze in pans until solid. You can then cut into whatever form you like or use cookie cutters to make shapes. Finish with chocolate ganache or any sauce you would like.