Red Wine Chocolate Truffles

Red Wine Chocolate Truffles

Red Wine Chocolate Truffles

I have this ritual, you see. Every night, after the baby has fallen asleep, I sit back and do nothing.

Not until I had a child did I realize the true value of doing absolutely nothing. It’s awesome. And, it turns out I’m actually quite good at it.

Red Wine Chocolate Truffles

It gets even better if you’re nibbling on a piece of dark chocolate while sipping a glass of red wine, which is what I like to do every night. It’s better than wellness. And cheaper, too.

Red Wine Chocolate Truffles

If you’re anything like me, you’ll  love these truffles. I mean, what’s not to love?! The two best things in the world combined into one perfect little bite-sized ball that melts on your tongue and coats your mouth with chocolatey goodness.

Do yourself a favor. Make some truffles, pour yourself a glass of wine and just do nothing.

Red Wine Chocolate Truffles

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Red Wine Chocolate Truffles

Makes about 40 truffles
Prep time:
Cook time:
Total time: + chilling time
Difficulty: Basic

Category: Petit fours & candies
If you love chocolate and wine, these truffles are just the right dessert for you. In these truffles, chocolate is the dominant flavor, but you can taste the lovely fruitiness of the wine as the dark chocolate starts melting on your tongue. The addition of red wine adds a bit of sweetness and freshness of the truffles, as well as depth of flavor. Cabernet Sauvignon, Merlot or Ruby Port will work best in this recipe.
Ingredients
260g dark chocolate (70% cocoa solids), finely chopped
120ml red wine (Cabernet Sauvignon or some other fruity sweet wine)
60ml heavy cream
1 tablespoon butter
cocoa powder, for rolling truffles
Directions
Place the chopped chocolate in a heat resistant bowl and set aside. In a small, heavy bottomed saucepan, combine wine and heavy cream. Bring the mixture just to a boil and remove from heat. Pour over chocolate pieces and let this sit for a few minutes, until the chocolate is melted. Using a whisk, gently stir the until combined. You should get a thick and smooth ganache. Cover the bowl with plastic wrap and chill in the refrigerator until completely set, about 2 hours.
Using a melon-baller or a teaspoon, scoop out chocolate balls from the chilled ganache. Roll the balls between the palms of your hands quickly and roll the in cocoa powder and store in refrigerator. Remove the truffles from the refrigerator at least 30 minutes before serving.

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