Dark Chocolate Red Wine Truffles

"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!"
 
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photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by kitingles photo by kitingles
Ready In:
4hrs 20mins
Ingredients:
5
Yields:
30 truffles
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ingredients

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directions

  • Coarsley chop chocolate and place into a medium sized bowl.
  • Bring cream to a simmer, add butter and stir until melted.
  • Pour the cream over the chocolate. Stir with a spatula until the chocolate is melted.
  • Add the red wine and stir until wine is incorporated.
  • Pour into an 8x8 baking dish and refridgerate for at least 4 hours
  • 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.
  • Keep refridgerated.

Questions & Replies

  1. After I make this recipe can I freeze the chocolate into a mold
     
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Reviews

  1. The trick to these is making sure they are chilled really really well, maybe even a bit of time in the freezer, and using a melon baller. All truffles seem to melt as soon as they have any contact with your hand. So keep them chilled/frozen and try not to touch them any more than you have to. Having said that, red wine in chocolate is a revelation. Heaven!
     
  2. This recipe was really easy to make and created some truly deliciously rich truffles!
     
  3. Just looking this over, I'm going to recommend halving or eliminating the butter in the recipe and gently simmering the wine to make a reduction that goes from 1/2 cup to 1/4 cup so that it doesn't end up runny.
     
  4. Taste amazing! My wife is raving. The only problem I had was with the cocoa powder absorbing in to the truffle part / essentially disappeared! Any suggestions for that? Seems it may be because they are not cold enough, but I refrigerated overnight.
     
  5. The flavor was not great, and as another reviewer mentioned below - impossible to roll into a ball. Texture was crumbly. Would never make again.
     
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RECIPE SUBMITTED BY

I'm a mother of two, my son has food allergies so I find myself making things from scratch for his saftey. I could really use some cake baking lessons, mine tend to look like submissions for cake wrecks. I love collecting recipes and reading cooking blogs.
 
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