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.
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!
The flavor was not great, and as another reviewer mentioned below - impossible to roll into a ball. Texture was crumbly. Would never make again.
Help! While the chocolate mixtures tastes delicious, the minute I try to roll them into balls, it starts to both crumble and melt at the same time, making almost impossible to form the chocolate into balls. Not sure what I did wrong! Any advice from those of you who have made this recipe successfully?
Om nom nom!