I have been dying to try a red wine truffle for awhile. After perusing several great recipes, I decided to combine a few of the best to merge red wine and dark chocolate. I wanted this treat to be truly decadent and what else than dark chocolate to stand up to a bold red wine.
- 12 oz. dark chocolate chips or melting chocolate
- 1/3 cup bold red wine (Burklee Hill Vineyards Tempranillo)
- 3/4 cup heavy whipping cream
- 1 tablespoon room temperature butter
- 3/4 cup unsweetened cocoa powder
I chose the Burklee Hill Tempranillo because it is bold, offers pronounced tannins, is high in alcohol (for wine) and can stand up next to dark chocolate. In addition, the Tempranillo reveals notes of bright berries and a touch of leather on the finish. And, of course, it’s also rather enjoyable to sip while creating the truffles, naturally.
After perusing Pinterest for awhile, I adapted this version from a great truffle recipe over at recipegirl.com. The main difference is that I used dark chocolate (rather than semi-sweet) and increased the red wine while decreasing the heavy whipping cream. While I love the result of these truffles, I think I may just go on a truffle recipe binge experiment with all the different options out there. I’ll report back my findings. You’re welcome in advance.
- Place chocolates in glass or other heat resistant bowl for 1 minutes, while stirring to prevent burning every 15 seconds, or until melted
- Heat heavy cream over low to medium heat, stir occasionally until cream begins to boil and remove from heat
- Gradually stir cream into melted chocolate while stirring slowly until smoothly blended
- Gradually stir in wine and butter into mixture while stirring slowly until smoothly blended
- Cover tightly with plastic wrap and let sit for 30 minutes at room temperature
- Chill in refrigerator for 3 to 4 hours
- Remove truffle mixture and place cocoa in small bowl or plate
- Scoop 1 teaspoon of mixture and form into balls
- Roll in cocoa until covered
Real life tip: these are really messy and hard to mold. I would recommend the small (ice cream) scoops to help form the balls as your hands really heat up the truffles and melt them, making it difficult to keep the truffles from sticking to you and form as a ball as intended. Nonetheless, once you roll them in the cocoa, it’s easy to just enjoy the truffles whether they are perfectly round or a bit imperfect. Either way, they are perfectly decadent!
Cheers – E