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!"
photo by Jonathan Melendez
- Ready In:
- 4hrs 20mins
- Ingredients:
- 5
- Yields:
-
30 truffles
ingredients
- 1⁄2 cup heavy cream
- 8 ounces bittersweet chocolate, baking bar (Ghirardelli 60%)
- 6 tablespoons unsalted butter, cut into small pieces
- 1⁄2 cup red wine, cabernet sauvignon
- cocoa powder
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
-
After I make this recipe can I freeze the chocolate into a mold
Reviews
-
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! -
This recipe was really easy to make and created some truly deliciously rich truffles! -
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.
-
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. -
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.
