Cabernet Chocolate Truffles
User Reviews
4.5
18 reviews
Excellent
Cabernet Chocolate Truffles
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Bring something special to the table with this well-loved recipe.
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Ingredients
- 3/4 cup heavy cream
- 5 ounces milk chocolate, chopped
- 5 ounces Dark chocolate, chopped
- 3 tablespoons of your favorite cabernet sauvignon
- sprinkles or cocoa powder for rolling
Instructions
- Add chopped chocolate to a large bowl.
- Heat heavy cream in a saucepan over medium heat. The minute it starts boiling, remove from heat and pour over the chocolate. Add wine. Let sit for 3 minutes, then whisk continuously until smooth. Press a piece of plastic wrap over top of the bowl and press down so it adheres to the chocolate. Refrigerate for at least two hours (I did so overnight – perfect!), then using a small melon baller or spoon, scoop chocolate out and roll them into balls, placing on a sheet of wax paper. Roll the truffles in cocoa or sprinkles, then refrigerate for about 30 minutes before serving. I definitely like these best cold, but they can sit out at room temperature for a few hours too. I do keep them refrigerated when not serving.
Notes
- [adapted from martha stewart]
Genuine Reviews
User Reviews
Overall Rating
4.5
18 reviews
Excellent
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