In My Kitchen: Red Wine Truffles

Nothing says “decadent” like a melt-in-your-mouth truffle. People love giving Lindt and other brands of truffles for the holidays, but what most people don’t know is that it is super easy to make your own!

These Red Wine Truffles are made with full-bodied red wine and rolled in pure powdered cocoa. They’re so rich that you can have just one and you’ll feel totally satisfied!

Yield: About 60 Truffles

You’ll need:

  • 1 1/2 cups heavy cream
  • 40 oz dark chocolate, chopped
  • 2 teaspoons vanilla extract
  • 11 tablespoons unsalted butter, cut into small cubes, at room temperature
  • 1 cup full-bodied red wine (I used a bottle of Wilson Creek 2013 Petite Syrah. High quality wine = high quality truffles).
  • Cocoa powder


Instructions:

1. In a small saucepan over low heat, warm the cream just until it begins to boil. Remove from heat and stir in chopped chocolate. Allow the mixture to sit, untouched, for about 2 minutes, then whisk until smooth.

2. Stir in vanilla and butter and vigorously whisk until smooth and shiny.

3. Whisk in wine until completely combined.

4. Pour mixture into a medium bowl and cool to room temperature. Once at room temperature, tightly cover the bowl with plastic wrap and refrigerate for four hours, or until firm enough to scoop.

5. Once firm, begin assembly. Line two baking sheets with parchment paper and set aside.

6. Using a melon baller, scoop 2 teaspoons of truffle filling. Quickly roll it between your hands to form a ball. Transfer to the prepared baking sheet and repeat.

7. When your truffle balls have been formed, roll them in a bowl of unprocessed cocoa powder. Allow truffles to sit at room temperature. Serve and enjoy!

Source: Adapted from a recipe by Baker By Nature

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