Here’s a decadent treat for chocolate + wine lovers: Red Wine Truffles
It’s no secret that I’m a Superfan of red wine. Or any wine, lol. I really enjoy it. So this recipe for Red Wine Truffles was the perfect recipe for me to try.
The recipe comes from sally McKenney’s new book: Sally’s Candy Addiction. Sally has quite the following of sweets-lovers on her blog: Sally’s Baking Addiction. She simply knows how to make really great goodies. If you have a sweet tooth, you’ll want to have Sally’s book on your cookbook shelf. Here are a few more recipes that I’ve bookmarked to make: Saltwater Taffy, Peanut Butter Buckeyes, Chocolate Sea Salt Caramels, Maple Walnut Fudge and Butterfinger Scotcheroos. There is a beautiful photo accompanying every single recipe in the book!
It’s pretty clear that I’m not good at rolling chocolate into perfect truffle balls. Oh well. They still taste awesome. I kept mine in the freezer because I found that they were best when they were really cold.
And you can see how totally, wonderfully gooey these truffles are inside too. It’s a good one for the wine and chocolate lovers in your life! These would also be really fun for a wine tasting party too.
Red Wine Truffles
- 16 ounces semi-sweet chocolate, coarsely chopped
- 1 cup heavy whipping cream
- ⅓ cup red wine (pinot noir or cabernet sauvignon), at room temperature
- 1 tablespoon unsalted butter, at room temperature and halved
- ¾ cup natural unsweetened or Dutch-process cocoa powder
- Place the semi-sweet chocolate in a large heatproof bowl. Microwave in four 15 second increments, stirring after each, for a total of 60 seconds. Stir until almost completely melted (I had to micro mine for a couple more rounds before the chocolate was melty). Set aside.
- Pour heavy cream in a small saucepan over medium heat. Whisking occasionally, heat until it just begins to boil. Remove from heat and pour over the chocolate. Gently begin stirring with a wooden spoon in one direction. Do not forcefully stir. Once the chocolate and cream are completely smooth, gently stir in the wine and butter until combined. Cover with plastic wrap pressed on top of the mixture. Let the ganache mixture sit at room temperature for 30 minutes, then transfer to the refrigerator for 3 to 4 hours, or until it reaches a soft, scoopable consistency (I ended up putting mine in the freezer for a bit to speed things along).
- Line a large baking sheet with parchment paper or a silicone baking mat. Set aside. 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 of the ganache. For pretty presentation, I roll some truffles more heavily in the cocoa than others. Serve immediately or cover tightly and chill in the refrigerator until ready to serve. They are best served cold!
- If you are preparing these as gluten free, just be sure to use a brand of chocolate that is known to be GF.
Here are a few more truffles recipes you might enjoy:
- Peppermint Oreo Truffles by Handle the Heat
- Chocolate Chip Cookie Dough Truffles by RecipeGirl
- Maple Walnut Truffles by Crazy for Crust
- Orange Cake Truffles by RecipeGirl
Can the wine be substituted with other types of alcohol?
Possibly, but I haven’t tried it.
Do you think these would work with the “chocolate
” wine that is on the market?
Do these have a strong wine flavor?
I’ve never seen chocolate wine! You can definitely taste that there is a wine flavor.
did u get Sally’s permission to post her recipe?
of course- this is a review of her book.
Could you dip these in chocolate rather than rolling them in powder or is the mixture to loose?
I fear that they’d melt in the melted chocolate. They’re pretty soft and tender.
These look fabulous, and perfect for the bachelorette party I’m hosting next weekend! Do you think I could freeze them (using my Food Saver) until the day before, then leave them in the fridge to thaw for a day? Thanks so much!
I’m thinking they would probably be okay… but they’re pretty soft, so a Foodsaver might squish them. I’d just freeze them in a covered container in an even layer.
I love this idea! I am a huge Pinot Noir fan and chocolate fan. Do you think these would work with dark cocoa and a darker chocolate rather than semi sweet? That is typically the preference in our house.
I think that would be great!