Chocolate Truffles with Red Wine

5 from 1 vote

Chocolate Truffles with Red Wine

Homemade Chocolate Truffles infused with red wine are a decadent treat. These chocolate truffles are quick and easy to make and have 5 ingredients. You can also coat them with your favorite toppings for added flavor.

Prep Time30

Cooling Time1

Course: Dessert

Cuisine: American, dessert

Keyword: chocolate truffles, how to make chocolate truffles, red wine truffles, truffles

Servings: truffles

Author: Mary Cressler | Vindulge

Cost: $10

Ingredients

1 10-oz bag semi-sweet organic chocolate chips, chopped (alternatively you can use 8 ounces semisweet chocolate block found in the baking isle)
½ cup heavy whipping cream
1 tablespoon unsalted butter
2 tablespoons red wine (such as a syrah or cabernet sauvignon)
1 teaspoon vanilla extract
Toppings: crushed smoked almonds, cocoa powder, melted chocolate and sea salt

Instructions

Chop up the chocolate: Whether you're using a block of chocolate or chocolate chips, you're going to want to chop them up to make them melt easier. See notes for troubleshooting. Place the chopped chocolate in a large stainless steel or glass bowl.
Heat up Cream and Butter: Heat the cream and butter in a small saucepan over medium heat, just until it starts to boil.
Combine Cream with Chocolate: As soon as the liquid starts to boil immediately pour it into the bowl over the chocolate.
Add Additional Liquids: Add the vanilla and wine and whisk until smooth.
Refrigerate/Cool: Cover the bowl with plastic wrap and transfer to the refrigerator for about an hour (or in the freezer for 30 mins-1 hour), until the mixture is firm.
Roll Truffles: Once the truffles have cooled, scoop them out using a melon baller and roll them with your hands. This will get messy! Then coat them with your desired toppings. I love crushed smoked almonds, cocoa powder, and melted tempered chocolate with sea salt.

Notes

For the Chocolate: use the best quality chocolate you can find. If using chocolate chips make sure to chop them into smaller pieces, otherwise they will not melt completely. If they don't melt after pouring the hot cream over them, then place the bowl over a small saucepan with water (or double boiler), and use the heat from the steam to continue melting the chocolate while whisking to combine.

Wine Substitutes: if you don't wish to use wine you can leave out entirely (no need to substitute it with anything else). If you use Grand Marnier or Bourbon instead, reduce the portion to 1 tablespoon instead of 2. The flavor of Grand Marnier and Bourbon are much stronger than wine, so make sure to reduce the liquid you add to the truffles.

Nutrition