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Original post published February 14th, 2019. Post last updated on December 8th, 2023.
Happy Valentine’s Day! Anyone else craving chocolate…and wine?
These super simple (but fancy-looking!) truffles are perfect for gifting, or for bringing to a Valentine’s Day party. They combine the fizzy pop of sparkling rosé with the bitterness of dark chocolate, and are finished with a roll in cocoa powder and a dusting of pink sanding sugar.
I had planned to use a traditional champagne for this recipe, but opted for a sparkling rosé to make these truffles extra special for Valentine’s Day. You can find sparkling rosé in individual cans, as well as miniature bottles. These work perfectly for this recipe, since it only requires a small amount of alcohol.
Of course, you can also do what I did, and open a large bottle of rosé and drink a glass or two while you’re making your truffles!
Rosé Truffle Tips and Tricks
I have made these truffles using my favorite organic dark chocolate from Santa Barbara Chocolate, as well as with my go-to couverture for chocolatemaking, Callebaut 54.5% dark, and both work equally well.
For dusting, my favorite cocoa powder is Rodelle.
Decorating and Serving
Because I wanted these to be pink for Valentine’s Day, I rolled my truffles in pink sanding sugar. (I used the India Tree brand). You can use white sanding sugar, or skip it altogether and roll your truffles in a double layer of cocoa powder instead. I also added these edible foil stars for a fun and sparkly finishing touch!
I like to serve truffles in truffle cups. They make the truffles easier to store and handle, and less messy to serve. Pink, rose gold, or white cups would all look nice with these truffles.
More Chocolate Adventures
To explore more of my adventures in chocolatemaking, check out this post on my experience as a student at Ecole Chocolat Professional School of Chocolate Arts! Or, read about the chocolate workshop during Superior Pâtisserie at Le Cordon Bleu London.
Other boozy recipes you might enjoy:
Red Wine Hot Chocolate
Champagne Marshmallows
Easy Mulled Wine
Red Wine Marshmallows
Four-Ingredient Red Wine Truffles
Dark Chocolate and Guinness Truffles
And if you make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
Dark Chocolate Truffles with Sparkling Rosé
- Total Time: 30 minutes (+ chilling time)
- Yield: 16 - 18 truffles, about 1.25 in / 3 cm in diameter 1x
Description
These super simple (but fancy-looking!) truffles are perfect for gifting, or bringing to a Valentine’s Day party. They combine the fizzy pop of sparkling rosé (or pink champagne) with the bitterness of dark chocolate, and are finished with cocoa powder and a dusting of sparkling pink sugar.
Ingredients
255 good-quality dark chocolate, chopped (1 1/2 cups / 9 ounces)
95 milliliters sparkling rosé wine (or pink champagne) (1/3 cup)
60 grams whipping cream (1/4 cup)
1 teaspoon vanilla extract
Cocoa powder, for dusting
Pink sanding sugar or sparkling sugar (optional)
Edible foil stars (optional)
Instructions
Making the Ganache:
Chop chocolate into small pieces. (If your chocolate came in small discs or wafers, you’re already ready to go!) Melt chocolate over a bain marie or double boiler.
In a separate saucepan, combine rosé, cream, and vanilla and bring to a simmer over medium heat. (Do not boil.)
Pour warm cream mixture over melted chocolate, and stir to combine.
Cover bowl with clingfilm/plastic wrap or foil, and place in the refrigerator until mixture is well-chilled, at least one hour or overnight.
Rolling the Truffles:
Line a tray with a sheet of parchment or a silicone baking mat and set aside. (This is where you’ll place the finished truffles).
Use a small cookie scoop or melon baller to portion the chocolate ganache mixture into scoops, then roll each into a ball.*
Roll each ball in cocoa powder, taking care to ensure that it is coated on all sides. Place on parchment-lined tray.
When all truffles have been rolled and coated in cocoa powder, roll each in a layer of pink sanding sugar or sparkling sugar.** If desired, finish with edible foil stars.
Place finished truffles into a fluted paper cup, and serve!
Store leftover truffles in an airtight container in the refrigerator for up to one week. Re-roll in additional cocoa or sanding sugar just prior to serving. Serve at room temperature.
Notes
*As written, this recipe makes about 16 – 18 truffles, about 1.25 inches / 3 centimeters in diameter. You can choose to make your truffles a bit smaller or larger, if desired. I’d caution against making them too big, however, as they are quite rich.
**If you don’t want to use sanding sugar, you can roll your truffles in a second layer of cocoa powder instead.
- Prep Time: 30 minutes
- Category: Chocolate
- Method: Stovetop
- Cuisine: Sweets
