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!
PrintDark Chocolate Red Wine Truffles
- Prep Time: 120 minutes
- Cook Time: 5 minutes
- Total Time: 125 minutes
- Yield: 20 1x
- Cuisine: Candy
Description
Vegan dark chocolate red wine truffles are the perfect happy hour treat!
Ingredients
- 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!)
Instructions
- 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.
Tracy | Pale Yellow says
The name The Frosted Vegan is great, but I love Heart of a Baker! A great recipe to start! Love these vegan truffles.
whiskandshout says
I love love love the use of coconut milk here- so rich!
The Frosted Vegan says
And SO good!
Sarah | Well and Full says
You had me at red wine 😉 I heart the new blog name too (see what I did there??) 😉
The Frosted Vegan says
Hehe. thank you so much Sarah! xoxo
I Wilkerson says
These look amazing. But (oh noooo) TJ has run out of coconut cream indefinitely …
The Frosted Vegan says
NOOOOO!! I was there yesterday and noticed there was none to be found 🙁 This makes me so sad!
Erica says
Ooo these look like perfection! I love how few ingredients there are involved! I’m excited to see your new blog site too!!!! Looking forward to it 🙂
Trina says
You are making me so hungry! Good thing I already have all of these ingredients. So making!
Rodrigue harb says
This looks amazing. But i cant have coconuts, Could this recipe work with another type of non dairy milk!?
The Frosted Vegan says
I haven’t tried it with another kind of milk, but if you do let me know how it works!
Amanda L. says
Can you make the chocolate the night before or would the extended fridge time mess things up? For the coconut milk, I assume we’d just use the hardened part and not the watery liquid? Thanks!
Heart of a Baker says
Hi Amanda, You can totally make it the night before! They actually set up better the longer they are in the fridge. Yes, just use the hardened part.