Dark Chocolate Red Wine Truffles |
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Prep Time: 20 Minutes Cook Time: 220 Minutes |
Ready In: 240 Minutes Servings: 4 |
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PURE HEAVEN. That's all you really need to know. I suggest using a metal cookie scoop to form the truffles. I tried a melon baller, tablespoon, and plastic cookie scoop and they were all somewhat difficult to use. Coat your hands in the cocoa powder before hand rolling the truffles. I suggest making these at least a day before eating so that the wine flavor intensifies. Best consumed on day three for maximum wine flavor. You should be able to keep them for a week but they never last that long! Ingredients:
1/2 cup heavy cream |
8 ounces bittersweet chocolate, baking bar (ghirardelli 60%) |
6 tablespoons unsalted butter, cut into small pieces |
1/2 cup red wine, cabernet sauvignon |
cocoa powder |
Directions:
1. Coarsley chop chocolate and place into a medium sized bowl.
2. Bring cream to a simmer, add butter and stir until melted.
3. Pour the cream over the chocolate. Stir with a spatula until the chocolate is melted.
4. Add the red wine and stir until wine is incorporated.
5. Pour into an 8x8 baking dish and refridgerate for at least 4 hours
6. Use a metal cookie scoop to scoop out a truffle. Coat your hands in cocoa powder and gently roll the chocolate until it forms a ball. Roll in cocoa to coat.
7. Keep refridgerated.
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