We are always searching for the perfect little bite to satisfy our chocolate craving. And finally, today, just in time for Valentine's Day. we found this great dark chocolate wine truffles recipe on The California Wine Club. We particularly like this recipe because not only is it no bake, easy to make but it pairs perfectly with a a bold Cabernet Sauvignon. Enjoy!
Dark Chocolate Wine Truffles Recipe
Prep Time 20 Minutes (not including refrigeration time)
Cook Time 10 Minutes
Yield Makes about 2 dozen
“This may go without saying but it bears repeating: my thought when pairing wine with chocolate, is that the chocolate should be of the highest quality. Whether the chocolate is white, milk, or dark, its origins should be impeccable. These decadent wine truffles are infused with red wine, but don’t feel constrained. Go ahead and experiment with making milk or white chocolate truffles.” -Private Chef Robin (be are to check out her latest cookbook, Simply Delicious Wine Country Recipes).
- 8 oz bittersweet chocolate (60-70% cacao), coarsely chopped
- 1/2 c heavy cream
- 6 Tbsp unsalted butter, cut into small pieces
- pinch of sea salt
- 1/2 cup red wine (Think Shannon Ridge 2017 Old Pearl California Cabernet Sauvignon or splurge with a bottle of Lail Vineyards | 2015 Blueprint Napa Valley Cabernet Sauvignon)
- raw cacao or cocoa powder
- Place chocolate in a medium-sized bowl. Bring heavy cream to a simmer, add butter and stir until melted; pour over chocolate and stir with a spatula until chocolate is melted.
- Add a big pinch of salt, red wine and stir until wine is incorporated. Pour into an 8×8-inch baking dish and refrigerate for at least 4 hours.
- When ready to form truffles, use a small metal cookie scoop for even portions. Coat your hands in cocoa powder and gently roll chocolate until it forms a uniform ball; roll in cocoa to coat. Keep truffles refrigerated and take them out about 30 minutes before serving.
Oooooh sooooo yummy!