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Adirondack Winery

Red Wine Truffles

Recipe Date:
December 9, 2014
Cook Time:
01:00:00
Difficulty:
Easy
Measurements:
Imperial (US)
Ingredients
  • 8 ozs High quality semi-sweet or bittersweet chocolate, finely chopped
  • 1/2 cup Merlot *For something sweeter, substitute with Amethyst Sunset
  • 2 tbsps Butter, melted
  • 1/2 cup Cocoa powder
Directions

*Recipe adapted from PastryAffair.com recipe for Red Wine Chocolate Truffles.

1. Place the finely chopped chocolate in a small bowl and set aside.

2. In a small saucepan, bring the wine to a boil over medium-high heat. *For something sweeter, substitute with Amethyst Sunset

3. Once boiling, remove the wine from the heat and pour over the chocolate. Let stand for 5 minutes.

4. Stir until the chocolate is completely melted and smooth, then stir in the butter.

5. Allow the chocolate to rest until it begins to firm, about 30-45 minutes. Stir every 5 to 10 minutes. (If the chocolate gets too hard, melt over a double boiler and repeat the cooling process. Do not refrigerate or freeze the chocolate to shorten the cooling process.)

6. Place the cocoa powder in a small bowl.

7. Using a spoon, pick up approx. a teaspoon of the chocolate and roll it between your palms until it forms a sphere.

8. Roll the truffle in the cocoa powder until completely covered.Place the truffle in a fine mesh strainer and shake to remove the excess cocoa powder, then place it on a baking sheet to firm up.

Recipe yields 30-40 truffles. The truffles can be stored in an air tight container at room temperature for 1 week, or in the refrigerator for 2-3 weeks. Bring the truffles back to room temperature and re-roll them in the cocoa powder for a more polished appearance before serving.