Zutaten für Dark Chocolate Red Wine Truffles
- Heavy Cream
- Bittersweet Chocolate
- Unsalted Butter
- 1/4 cup dry red wine (Cabernet Sauvignon or Merlot recommended)
- Unsweetened cocoa powder, for coating
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Zubereitung von Dark Chocolate Red Wine Truffles
- Finely chop 8 ounces of high-quality dark chocolate (70% cacao or higher) and place it in a medium-sized heatproof bowl.
- In a small saucepan, heat 1 cup heavy cream over medium heat until it just begins to simmer. Remove from heat.
- Add 2 tablespoons of unsalted butter to the hot cream and stir until completely melted and smooth.
- Pour the warm cream mixture over the chopped chocolate. Let it sit for 1 minute.
- Gently stir with a spatula until the chocolate is completely melted and the mixture is smooth and glossy.
- Stir in 1/4 cup of your favorite dry red wine (like Cabernet Sauvignon or Merlot) until fully incorporated.
- Pour the mixture into an 8x8 inch baking dish. Cover and refrigerate for at least 4 hours, or preferably overnight.
- Once firm, generously coat your hands with unsweetened cocoa powder.
- Use a metal cookie scoop to scoop out portions of the chocolate mixture. Gently roll each portion between your cocoa-powdered hands to form a smooth ball.
- Place the truffles on a parchment-lined plate. Roll them in additional cocoa powder to coat evenly.
- Refrigerate the truffles for at least 30 minutes before serving for best results. Best served on day 3 for maximum flavor. Store refrigerated for up to one week (if they last that long!).
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
0g
Fat
11g
Carbs
0g
