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Adirondack Winery

Red Wine Truffles

Red Wine Truffles
Recipe Date:
December 9, 2014
Cook Time:
Imperial (US)
  • 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

We suggest Pinot Noir, Merlot or Amethyst Sunset if you prefer something sweeter.


  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.
  9. Recipe yields 30-40 truffles. The truffles can be stored in an airtight 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.

*Recipe adapted from recipe for Red Wine Chocolate Truffles.