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Dark Chocolate Red Wine Truffles

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“PURE HEAVEN. That's all you really need to know. I suggest using a metal cookie scoop to form the truffles. I tried a melon baller, tablespoon, and plastic cookie scoop and they were all somewhat difficult to use. Coat your hands in the cocoa powder before hand rolling the truffles. I suggest making these at least a day before eating so that the wine flavor intensifies. Best consumed on day three for maximum wine flavor. You should be able to keep them for a week but they never last that long!”
READY IN:
4hrs 20mins
YIELD:
30 truffles
UNITS:
US

Ingredients Nutrition

Directions

  1. Coarsley chop chocolate and place into a medium sized bowl.
  2. Bring cream to a simmer, add butter and stir until melted.
  3. Pour the cream over the chocolate. Stir with a spatula until the chocolate is melted.
  4. Add the red wine and stir until wine is incorporated.
  5. Pour into an 8x8 baking dish and refridgerate for at least 4 hours
  6. Use a metal cookie scoop to scoop out a truffle. Coat your hands in cocoa powder and gently roll the chocolate until it forms a ball. Roll in cocoa to coat.
  7. Keep refridgerated.

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