I mentioned recently that I would be posting my chocolate wine truffles. Well, here they are. Cheers!! OMG, yum. Yum, Yum, Yum. These are very decadent. They are to be savored…..not devoured. Seriously, they are so rich and chocolatey. If you are a wino….I mean a wine lover, you must make these. I don’t think you can really taste the wine right away. But it kinda hits you at the end……..a lingering wine taste that is ever so good.

I made some that are rolled in cocoa powder and some that I dipped in melted chocolate. I like the ones rolled in cocoa powder. The bitterness of the unsweetened cocoa offsets the richness of the truffle. The melted  chocolate coating is too rich and just too much chocolate for me. Did I really just say that? Too much chocolate? Is there such a thing?  I recommend the cocoa powder coating. It’s also a lot easier and quicker. OMG, such a pain to dip the truffles into the melted chocolate…..messy too.

I wanted to give these as a little gift and realized I had no candy boxes. So I used white lunch sacks….cut them down smaller, punched 2 holes in the top and put some red ribbon through the holes. I’d say that’s a nice little gift! Or, you could even fill a nice wine glass with some truffles and place the wine glass in a nice in a cellophane bag tied with ribbon. Or, you could not give them away and keep them all to yourself!

Red Wine Truffles

16 oz semi sweet chocolate (I used Trader Joes block of chocolate)
3/4 cup heavy whipping cream
1/3 cup red wine
1  tblsp butter
about a cup of unsweetened cocoa powder

Chop up your chocolate and put it in a heatproof bowl. Heat the whipping cream until it’s just starting to simmer. DON’T let it boil. Pour it over the chopped chocolate. Stir until the chocolate is all melted and your mixture is smooth. Stir in the butter. Add the wine and gently stir. Cover and chill for at least 5 hours, preferably overnight.

Scoop out mixture and roll into balls. Place them onto a wax paper lined sheet. Put them in the freezer for about 10 minutes. Remove from freezer, roll them in the cocoa powder and place them in little candy cups if you have them. Store in the refrigerator until ready to serve or give away. I store mine in the freezer. These tend to be rather soft. But who cares! less chewing. hahahaha.

If you don’t mind making a mess and want to dip them in chocolate, here ya go:

Chocolate Coating

16 oz dark chocolate, chopped
1 tsp coconut oil or vegetable oil

Melt the chocolate and stir in the oil. Dip chilled truffle balls into the chocolate. Using a candy fork or 2 dinner forks, lift the truffles out and place on wax lined sheet. Chill until chocolate has set.