June 28, 2016
Red Wine Chocolate Truffles
Summer is a little warm for making truffles, but so long as you store them in a cool place you can enjoy them as much as you want. I made this simple recipe for red wine chocolate truffles for a dinner party a few weekends ago. They were rich without being overly sweet, with a hint of dark berry flavor from the wine. I put them on a platter with raspberries, and little butter cookies. Sweet nibbles that were easy to make and fun to eat. I hope you enjoy them as much as we did!
Red Wine Chocolate Truffles
Adapted from Imperial Sugar
Ingredients
- 8 ounces bittersweet chocolate, coarsely chopped
- ½ cup heavy cream
- 4 tablespoons Cabernet Sauvignon or similarly dry red wine
- 3 teaspoons superfine sugar
- ½ teaspoon vanilla extract
- ¼ teaspoon instant espresso powder
- cocoa powder
Instructions
- Put a large saucepan on the stove with about an inch of water in it and bring it to a simmer. Place a heatproof bowl on top of it and add the chocolate and cream. Stir constantly until the chocolate is smooth and glossy and then immediately remove from the heat. Stir in the wine, sugar, extract, and espresso powder until smooth and everything is dissolved.
- Allow the chocolate to cool to room temperature, then place a sheet of plastic over the bowl and place it in the fridge. Allow the chocolate to chill for 6 hours.
- Fill a small bowl with cocoa powder. Use a teaspoon or small scoop to scrape small balls of chocolate out of the ball and round them quickly with your hands. Then roll the balls in cocoa powder and place on a plate lined with wax paper.
- If not enjoying immediately, store the truffles in the fridge or freezer covered with plastic!
