Dark Chocolate Red Wine Truffles

Submitted by Pomtini

"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!"

Download

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

D

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

Denise J.

Reviews

R

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!

Retro Kali
K

This recipe was really easy to make and created some truly deliciously rich truffles!

kitingles
Q

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.

Quirpt
M

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.

mark4140
J

The flavor was not great, and as another reviewer mentioned below - impossible to roll into a ball. Texture was crumbly. Would never make again.

jesscubes

see 2 more reviews

RECIPE SUBMITTED BY

Pomtini

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.

View Full Profile