Red Wine Truffles
With a glass of red wine in one hand and a piece of dark chocolate in the other, all is right in the world—so why not combine them? Inspired by a gourmet chocolate shop's wildly popular pinot noir truffles, these are only four easy steps away from boozy chocolate luxury. Makes 60 truffles.
⏱️ Prep: 60 min🍳 Cook: 10 min🍽️ Makes 60
Nutritionper 1 truffle (~14 g)›
90
Calories
1g
Protein
8g
Carbs
6g
Fat
Ingredients
| 16 oz (454 g) | semi-sweet chocolate, coarsely chopped |
| 1 cup (240 ml) | heavy cream |
| 1/3 cup (180 ml) | red wine (pinot noir or cabernet sauvignon) |
| 1 tbsp | unsalted butter, softened and halved |
| 3/4 cup (65 g) | natural unsweetened or Dutch-process cocoa powder |
Instructions
- Place the semi-sweet chocolate in a large heatproof bowl. Microwave on 50 percent power in four 15-second increments, stirring after each, for a total of 60 seconds. Stir until almost completely melted. Set aside.
- Pour the heavy cream into a small saucepan over medium heat. Whisking occasionally, heat until it just begins to boil. Remove from heat and pour over the chocolate. Gently stir with a wooden spoon in one direction (do not stir forcefully). Once completely smooth, gently stir in the wine and butter until combined. Cover with plastic wrap pressed onto the surface. Let the ganache sit at room temperature for 30 minutes, then refrigerate for 3–4 hours, until it reaches a soft, scoopable consistency.
- Line a large baking sheet with parchment paper or a silicone baking mat. Pour the cocoa powder into a bowl.
- Remove the ganache from the refrigerator. Measure 1 teaspoon, roll between your hands into a ball, roll in the cocoa powder, and place on the baking sheet. Repeat with the rest (roll some more heavily in cocoa than others for a pretty presentation). Serve immediately or cover tightly and chill until ready to serve—they are best served cold.