Chocolate Red Wine Truffles

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So it’s Valentines’ Week.  Yes, I just officially made it a “week”. Why?  Because I have an excuse to post insanely decadent treats like these without any guilt.  I also can have an excuse to open a bottle of wine to “cook with” and then have a glass (or two) while “cooking.”

And these little treats combine two of my favorite things in life:  chocolate and wine.  Can I get an “amen” here?

Now, these did take a little bit of tweaking (or I must have insanely warm hands) because I personally found that I had to take breaks every so often and pop these guys back in the fridge to cool a little bit (and harden).  I opted to roll them in a bittersweet chocolate because I was a little concerned that they might be a little bit too sweet, but feel free to roll them in whatever type of chocolate (or cocoa powder) you like.

Happy Valentines’ Week.

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Chocolate Red Wine Truffles

Servings: about 20 truffles

 

Ingredients

1/2 cup heavy cream

8 ounces bittersweet chocolate, chopped

6 tablespoons unsalted butter

1/2 cup red wine (I used a cabernet sauvignon.  My expert friend, Andy, says you could also use a merlot or cab/merlot blend.)

For the coating: 16 ounces bittersweet chocolate, chopped

Sprinkles, optional

 

Instructions

1.  Place the chopped chocolate into a medium bowl; set aside.

2. In a medium saucepan over medium-low heat, bring the heavy cream to a simmer.

3. Add the butter to the cream, and stir until the butter is completely melted.

4. Remove the saucepan from the heat and pour the butter/cream mixture over the chopped chocolate.

5. Stir the mixture until the chocolate is completely melted.

6. Add the red wine and mix until thoroughly incorporated.

7. Pour the mixture into an 8×8-inch baking pan, cover, and refrigerate for at least 4 hours (preferably overnight.)

8. Once the mixture has chilled and slightly hardened, gently roll the mixture into approximately 1-inch balls, taking breaks to chill the mixture as needed.  I used a small melon baller to help me shape the balls; I found this incredibly useful.

9. Place the balls onto a foil-lined rimmed baking sheet and chill until you are ready to coat the truffles with chocolate.

10. For the coating: In a heatproof bowl set over a pot of simmering water, melt the bittersweet chocolate, stirring until smooth.

11. Remove the chocolate from the heat and carefully roll each truffle in the melted chocolate with a fork, gently tapping each truffle to remove the excess chocolate.  Sprinkle with sugar or sprinkles, if using.

12. Keep refrigerated until serving.

 

Source:  Barely adapted from Food.com.

 

February 13, 2013 - 2:05 am

Limefish Studio - You’ve been featured in my Valentine’s Day Recipe Roundup! http://limefishstudio.blogspot.com/2013/02/recipes-12-last-minute-valentines-day.html

February 15, 2013 - 10:30 pm

Beth - Yum. I am making these over the weekend & sharing at work next week! This recipe is exactly what I was looking for…

February 26, 2013 - 10:58 pm

Emily - In my (not vast) experience with truffles, my hands have always been to warm as well. My secret is an ice pack. Whenever my hands are too warm, I grab an ice pack & cool them down :) Works wonders!

December 18, 2013 - 5:19 pm

Seven days without chocolate makes one weak. | For the love of oatmeal! - [...] Red Wine Chocolate Truffles Adapted from The Curvy Carrot [...]

December 20, 2013 - 12:24 pm

Easy (boozy) Christmas candy | Salt City Style - [...] red wine truffles were the most difficult to make, but only because of the patience it takes to roll them into little [...]

February 13, 2014 - 1:55 pm

Alicia - I am making these for Valentine’s Day and I’m so excited! Right now the mixture is in the fridge, but I tasted a little bit and the wine/chocolate combo tastes amazing! I’m using a merlot.

Thanks for the recipe! I can’t wait until they are done :)

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