Every week I swear that I am not going to drink anymore red wine and every week Jacob buys a bottle and I cave. Even though I don’t particularly like drinking, I still love the taste of red wine. Jacob is the one who chooses the wine and he always picks out good ones. I’m just there to drink them!
Since it’s getting colder outside I have been starting to think about fall and winter recipes constantly. I recently re-shared one of my favorite fall recipes, Mülled Wine, and it made me want to use red wine in another recipe.
I had also been thinking about chocolate truffles lately because they are super quick and easy to make— my kind of weeknight dessert! The last time I made chocolate truffles were my Campari Chocolate Truffles which use a few tablespoons of Campari liqueur to give them a little kick. And then I thought, why not use red wine instead of Campari?!
So I replaced the Campari with a few tablespoons of full bodied red wine and WOW. These Red Wine Truffles are chocolatey, rich, decadent, and have just a hint of red wine. The best part? They take less than an hour to make and you can easily multiply the recipe to feed a crowd. I love making these to bring to family parties or work parties because they are small and easy to transport.
If you give this recipe a try, please share your comments, feedback, and/or photos with me. I would love to hear from you! Make sure to tag me @personakitchen so I can see all of your photos. Happy baking everyone!
Red Wine Truffles
8 Ounces Dark Chocolate, at least 70%
½ Cup Heavy Cream
Pinch of Kosher Salt
4 Tablespoons Red Wine
½ Cup Dutch Cocoa Powder, sifted
Chop chocolate into small pieces. Place into a bowl.
In a saucepan, heat cream and salt until simmering— not boiling. Remove cream from the heat and stir in the red wine. Pour hot cream over chocolate, covering every piece of chocolate completely. Let sit for two minutes.
Whisk the hot cream and chocolate until fully combined. Transfer the chocolate mixture to a shallow dish such as a pie plate and refrigerate for 30 minutes.
Once cooled, scoop rounded 1 tablespoon portions onto a parchment lined baking sheet. With (or without) disposable gloves on, roll each piece of ganache in between your hands into spheres.
Place the dutch cocoa powder into a shallow bowl. Toss each truffle in the cocoa powder until fully coated and place back onto the baking sheet. Repeat with the remaining truffles. Place the baking sheet back into the fridge and let cool for 15 minutes before enjoying.