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!
- Ready In:
- 4hrs 20mins
- Yields:
- Units:
9
People talking
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.
MY PRIVATE NOTES
Add a Note
RECIPE MADE WITH LOVE BY
@Pomtini
Contributor
@Pomtini
Contributor
"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!"
JOIN THE CONVERSATION
upload
review
tweak
ask
all
reviews
tweaks
q&a
sort by:
see 8 more