Dark Chocolate Red Wine Truffles

Pomtini's Note:

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!

• Total Time: 4 hrs 20 mins
• Prep Time: 20 mins
• Cook Time: 4 hrs

Ingredients:

Yield: 30 truffles

• 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:

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.

Reviews

[kitingles]

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

[Retro Kali]

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!

[jesscubes]

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