These truffles have all my favorite flavors in one…Chocolate, Espresso & Red Wine!
Get ready to add this easy recipe to your holiday dessert list! Because is there anything better than red wine and chocolate?!
It’s the red wine that makes these dark chocolate truffles stand out from all the rest. Scout & Cellar Gallivant Cabernet Sauvignon adds flavors of black raspberry and currant to the richness of the chocolate and espresso!
Don’t be afraid of the fancy sound that truffles bring.
All you do is mix the ingredients, refrigerate, scoop into balls, roll in cocoa powder and refrigerate again before serving.
So pour yourself a glass of Scout & Cellar Gallivant Cabernet Sauvignon, and let’s make some truffles!
- 8 ounces bittersweet or semi-sweet chocolate, roughly chopped
- 1/2 cup heavy cream
- 5 tablespoons dry red wine, such as Scout & Cellar Gallivant Cabernet Sauvignon
- 2 teaspoons Confectioners Powdered Sugar
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon espresso powder
- 4+ tablespoons Cocoa powder, for dusting
Place chopped chocolate in a large mixing bowl.
Heat cream in a small saucepan over medium high, just until it boils.
Pour hot cream directly into the bowl with chocolate, then add wine, powdered sugar, vanilla and espresso powder. Gently whisk the mixture together until chocolate is smooth and melted. (If chocolate does not melt completely, place it over a saucepan of simmering water, stirring until it melts completely.)
Cover bowl, then place it in refrigerator to set, 1 to 2 hours.
Line a baking sheet with parchment or wax paper Pour about 4 tablespoons of cocoa powder into a wide plate or pie dish.
With a small scoop or spoon, scoop chocolate, place into the bowl with the cocoa powder and roll it into a ball.
Place on the prepared baking sheet, then repeat with remaining chocolate.
Refrigerate truffles for 30-60 minutes to set.
Serve slightly chilled or at room temperature.