Today’s recipe is sooooo sinfully delicious, you’ll never know what hit you. And then you’ll ask for more.
Is that too much to say?
Well, when I’m talking about red wine, I’m not kidding. Red Wine Chocolate Truffles are the perfect elegant end to an evening. They are sweet and fruity with a complex red wine flavor.
When Kevin took his first bite of these, he was in love. He actually said to me, “This is my favorite dessert you’ve made-I think ever!” He’s so sweet. He’s already said that about all of the other desserts I’ve posted on here, including the Dirt Pudding, Cheesecakes, and Sticky Toffee Pudding. His response, “Well it’s true every time I say it!”
He might be as sweet as these truffles.
But I’m not gonna lie – they are damn good.
Now, I know making truffles sounds kind of intimidating. I used to think the same. All it takes is a bit of patience and a delicate touch.
It’s a lot of heating, microwaving and stirring. Instinct might be to stir it quickly, but even my interpretation of slow wasn’t slow enough. If it seems like it isn’t coming together, don’t worry. Just stir (and stir, and stir) until it slowly comes together. If you need to, heating it more in 30 second increments will help.
And I would be remiss if I didn’t mention the most important ingredient: the wine!
Generally, I say use whatever red wine you like the most. I used a Claret (Bordeaux) in mine, but I’d also recommend using sweet reds like Cabernet Sauvignon, Merlot or Malbec. You honestly can’t go wrong. The combination of the chocolate will help it even out.
What is your favorite?
Let me know in the comments below!
Until next time. X
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Red Wine Chocolate Truffles
Red Wine Chocolate Truffles are the perfect elegent end to an evening. They are sweet and fruity with a complex red wine flavor.
- 16 oz. milk chocolate, chopped coarsely
- 2/3 c. heavy cream
- 1/2 c. red wine (see post for recommendations), room temperature
- 1 TB unsalted butter, melted
- 1/2 c. unsweetened cocoa powder (optional) OR
- 10 oz. melting chocolate
- In a medium bowl, heat the chocolate in the microwave in 30 second intervals, stirring each time until the chocolate is fully melted.
- In a small saucepan, heat the heavy cream just until it starts to steam.
- Pour the heavy cream in the bowl with the melted chocolate and stir, slowly, until fully combined. If the chocolate starts to stiffen, microwave another 30 seconds as needed and continue stirring. This process can take a bit of time, so don’t worry if it doesn’t happen right away.
- Once the cream and chocolate are combined, slowly stir in the red wine and butter. Once fully mixed, cover tightly and let stand for 30 minutes at room temperature before transferring to the refrigerator. Chill until firm – at least 4-6 hours.
- Line a baking sheet with a silicon mat or parchment paper. Place the cocoa powder in a shallow bowl OR melt the melting chocolate according to manufacturer instructions.
- Scoop out rounded tablespoons of the chilled mixture and roll into a ball. Working quickly, coat it either in the cocoa powder or melted chocolate and shake off the excess before placing on the baking sheet.
- Keep chilled until ready to serve.
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