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I love to drink red wine, especially in the winter. On a cold, dark evening, there is nothing better than a glass of Cabernet Sauvignon, Malbec, or Pinot Noir.
A Versatile Ingredient
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: this decadent red wine hot chocolate with red wine marshmallows!) I recently tried making a vegetarian shepherd’s pie with a red wine-based broth, and the results were so rich and comforting. Red wine makes a delicious addition to soups and stews as well.
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. They’re fairly fast and easy to prepare, so they make lovely last-minute gifts or an easy dinner party dessert. Truffles are also a fantastic way to use up all of the “odds and ends” of leftover chocolate left over from other recipes.
Pro Tip:
After a tempering project, I pour any leftover chocolate couverture out onto a sheet of parchment, allow it to cool and harden, then label and store in a resealable bag. When I have enough leftover chocolate, I’ll chop it into chunks and use it to make a big batch of truffles, or a chocolate ganache filling for macarons.
This particular red wine truffle recipe might be a bit too late for Valentine’s Day, but it is JUST in time for National Drink Wine Day! You’ll need just four basic ingredients: red wine, chocolate couverture, whipping cream, and cocoa powder. It takes just a few minutes to prepare the ganache. Then you simply chill the mixture, roll it into balls, cover in cocoa powder, and enjoy.
These decadent truffles are so simple to make. And the best part? No tempering required!
Red Wine Truffle Tips & Tricks
I made these truffles with a Pinot Noir, but any red wine you happen to have on hand will work.
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 recipe.
For a pop of color, roll your truffles in freeze-dried beet powder or red sanding sugar instead of cocoa powder.
To melt the chocolate, you can use a double boiler, or a bain marie. See this post to learn how to make a simple bain marie.
Store your truffles in the fridge and allow time to re-roll in additional cocoa powder just prior to serving, as the ganache will gradually absorb the coating.
If desired, you can enrobe these truffles in tempered chocolate rather than rolling them in cocoa. 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.
Other chocolate truffle recipes you might enjoy:
Dark Chocolate Raspberry Truffles
Candy Cane Truffles
Guinness and Dark Chocolate 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 or Twitter. I always love to see what you’re making!
Easy Red Wine Truffles
- Total Time: 1.5 hours (including chilling time)
- Yield: 12-14 1 in / 2.5 cm truffles 1x
Description
These simple chocolate truffles require just four basic ingredients: Cream, chocolate, cocoa powder, and rich red wine!
Ingredients
130 grams dark chocolate couverture (1 cup)
35 grams whipping cream (1/4 cup)
55 milliliters red wine (1/4 cup)
Cocoa powder, for coating the truffles
Instructions
Line a plate or small baking tray with parchment.
Melt 130 grams dark chocolate over a double boiler or bain marie.
Meanwhile, combine whipping cream and red wine in a small saucepan and warm gently over medium-low heat. (Do not boil.)
Gently whisk warm cream mixture into melted chocolate.
Transfer mixture to the refrigerator to chill, at least one hour or until firm enough to scoop.
Once thoroughly chilled, use a melon baller or small cookie scoop* to scoop the ganache, using your hands to smooth and shape each truffle into a round ball. Roll each ball in cocoa powder and transfer to parchment-lined tray. Chill in the refrigerator for 15-20 minutes.
Remove chilled truffle balls from the refrigerator and roll in a second coating of cocoa powder.
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
*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.
You can make your truffles in any size you’d like. (I made mine about 1 inch / 2 1/2 centimeters in diameter.) However, I would caution against making them too big, because they are quite rich!
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.
Truffle cups like this add a professional touch to your finished truffles, and make serving less messy.
- Prep Time: 15 minutes
- Category: Chocolate
- Method: Stovetop
- Cuisine: Sweets
