First of all, a HUGE thank you for all the kind messages, comments and e-mails I’ve gotten about the changes coming soon here. I couldn’t be happier to be a part of such a supportive and awesome community online, so thank you! I don’t have an exact date yet for the switch over, but trust me, I’ll be keeping you up to date on when it will happen. Now, on to boozy red wine truffles!
I’ve had red wine truffles on my recipe idea list for almost a year now, but kept pushing them off because they seemed too easy and like something that would come out just lackluster, without the real wine taste involved. After doing a trial run of these truffles and finding that, yes the red wine flavor does come through (YES!) and yes, they are pretty easy, I decided it was time for them to be deemed blog-worthy. I picked a sweet red wine for these, but if you are more into dry red wines or want to swap it out for another booze (bourbon anyone?), that would work too. I also cannot stress enough how important good-quality cocoa powder is here (Rodelle will be my one true love for cocoa powder, forever and ever) because once you roll the truffles in the cocoa powder you are really going to be able to taste it, don’t skimp! Alternatively, sprinkles could be used in place of the cocoa powder, whatever tickles your fancy.
Next week we are going green and all St Paddy’s Day, so stay tuned!
Dark Chocolate Red Wine Truffles
- 3/4 cup full fat coconut milk
- 2 cups dark chocolate 16 oz, chopped
- 1/4 cup sweet red wine I used a sweet red table wine
- 1/2 cup good quality cocoa powder Rodelle Vanilla is by far my favorite!
Place the chopped dark chocolate in a small heatproof bowl and set aside. Make sure the chocolate is chopped, or it won't melt properly!
Heat the full fat coconut milk in a saucepan over medium heat. When the coconut milk starts boiling, remove it from the heat and pour over the dark chocolate. Add the red wine and let sit for a minute or two, to allow the chocolate to start to melt. Whisk the mixture until completely smooth and then cover with plastic wrap. Refrigerate the chocolate mixture for at least 2 hours, or until firm.
Line a cookie sheet with parchment or wax paper and set aside. After the chocolate has been refrigerated, remove the bowl from the refrigerator and scoop the truffles out into small balls with a spoon or melon baller onto the lined cookie sheet. I think the melon baller is easier, so use one if you have it! Roll the scooped out truffles into the reserved cocoa powder and then freeze for another 30 minutes to an hour, to ensure they are firm before serving.