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An easy, four-ingredient red wine truffles recipe made with red wine, cocoa powder, dark chocolate, and whipping cream. This easy chocolate truffles recipe works with any red wine, and comes together in a matter of minutes.
What Inspired These Red Wine Truffles?
I love to drink red wine, especially during the winter months. On a cold, dark evening, there is nothing better than a glass of Cabernet Sauvignon, Malbec, or Pinot Noir.
But as much as I enjoy drinking red wine, I think I’m even more fond of incorporating it into my cooking, baking, and chocolatemaking projects. (See also: my favorite red wine hot chocolate recipe, or these boozy red wine marshmallows!) I recently tried making a vegetarian shepherd’s pie with a red wine-based broth, and the results were absolutely divine. Red wine makes a delicious addition to soups and stews as well.
So, why not try adding red wine to a batch of dark chocolate truffles?
How to Make This Easy Chocolate Truffles Recipe
I created my first red wine truffle recipe a few years ago, while studying for my chocolatier’s certification at Ecole Chocolat. Since then I’ve made dozens of truffles in various forms and flavor combinations. Truffles are easy to prepare and keep well in the fridge for at least a couple of days, so they make lovely last-minute gifts and dinner party desserts. Truffles also offer a sweet way to use up all of the “odds and ends” of leftover chocolate left over from other recipes.
You’ll need just four basic ingredients to prepare these red wine truffles: red wine, chocolate couverture, whipping cream, and unsweetened cocoa powder. It takes just a few minutes to prepare the ganache. Then you simply chill the mixture, scoop it into balls, roll in cocoa powder, and enjoy.
These 4 ingredient truffles are so simple to make. And the best part? No tempering required!
Ingredients for Making Red Wine Truffles
Because this recipe contains just four ingredients, it’s important to choose each one carefully:
- Red Wine – I’ve made Cabernet truffles, and also tried this recipe with a Pinot Noir. Any red wine you happen to have on hand will work. Select a good-tasting wine you enjoy drinking, not a cooking wine.
- Dark Chocolate – You’ll want to use a good-quality dark chocolate couverture for this recipe, recipe than grocery store chocolate chips. My go-to is Callebaut 54.5% dark chocolate; a couverture by Valrhona, Guittard, or Cacao Barry would also be a good choice for this easy chocolate truffles recipe.
- Cocoa Powder – You’ll need unsweetened cocoa powder, not the sweetened kind you’d use to make hot chocolate. (For a pop of color, you can roll your truffles in freeze-dried beet powder or red sanding sugar instead.)
- Whipping Cream – Or heavy cream, if you’re in the US. This gives the ganache its smooth and creamy texture.
Red Wine Truffle Recipe Tips and Tricks
After a tempering project, I pour the leftover chocolate couverture out onto a sheet of parchment, allow it to cool and harden, then store it in a resealable bag labeled with the date, percentage, and quantity. When I have enough leftover chocolate, I chop it into chunks and use it to make a big batch of truffles, or a chocolate ganache filling for macarons.
If making your truffles in advance, store in the refrigerator and allow time for them to come up to room temperature for a few minutes prior to serving. You’ll also want to re-roll in cocoa powder prior to serving, as the powder tends to absorb into the ganache mixture when stored in the fridge for any length of time.
If desired, you can enrobe these red wine truffles in tempered dark or milk chocolate rather than rolling the balls in cocoa powder. See this post for detailed instructions on enrobing truffles in chocolate.
Paper truffle cups are a nice way to serve your red wine truffles. They’re also less messy than placing the truffles directly on a plate.
Equipment for Making Red Wine Truffles
I recommend choosing a melon baller or cookie scoop with a release (like this one). Otherwise, the chocolate ganache may be difficult to remove from the scoop. (I also like to keep a mug of hot water nearby to dip the melon baller as needed, which also makes scooping easier.) You can make your truffles in any size you’d like, but I caution against making them too big—they’re meant to be eaten in a couple of bites.
To melt the chocolate, you can use a double boiler, or sit a bowl over a pot of simmering water to create a hot water bath, or bain marie. See this post to learn how to make a simple bain marie.
Make-Ahead and Storage Suggestions
You can prepare the red wine ganache up to 24 hours in advance, cover with plastic wrap, and refrigerate. Allow to come up to room temperature for 10-15 minutes prior to scooping.
Store homemade red wine truffles in an airtight container in the refrigerator for up to three days. Re-roll in cocoa powder and allow the truffles to stand at room temperature for 5-10 minutes prior to serving.
Other truffle recipes you might enjoy:
Coconut Oreo Truffles
Guinness Truffles
Basil Coconut Truffles
Sparkling Rosé Truffles
Creamsicle Truffles
And if you do 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!
Easy Red Wine Truffles
- Total Time: 1 1/2 hours (including chilling time)
- Yield: 12-14 1-inch truffles 1x
Description
A 4 ingredient red wine truffles recipe made with wine, cocoa, dark chocolate, and cream.
Ingredients
130 grams dark chocolate couverture (4 1/2 ounces, or about 1 cup)
60 milliliters red wine (1/4 cup)
30 milliliters whipping cream (2 tablespoons)
Cocoa powder, for rolling the truffles
Instructions
Line a plate or small baking tray with parchment.
Melt dark chocolate over a bain marie or double boiler.
Meanwhile, combine red wine and whipping cream in a small saucepan and warm over medium-low heat. Do not boil.
Whisk the warm cream mixture into the melted chocolate. Remove from heat.
Cover bowl with plastic wrap. Refrigerate for at least one hour, or until ganache is firm enough to scoop.
Use a melon baller or small cookie scoop to portion the chilled ganache, using your hands to smooth and shape each portion into a round ball. Roll in cocoa powder. Place on prepared tray. Refrigerate for 20 minutes, or until ready to serve.
Roll chilled truffles in a second coating of cocoa powder prior to serving. Serve in paper truffle cups.
Store leftover red wine truffles in an airtight container in the refrigerator for up to three days. Re-roll in cocoa powder and allow to stand at room temperature for 5-10 minutes prior to serving.
Notes
You can make your truffles in any size you’d like. I made mine about 1 inch in diameter.
- Prep Time: 15 minutes
- Category: Chocolate
- Method: Stovetop
- Cuisine: Sweets
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