Red Wine Chocolate Truffles

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  • 9 oz. fine grade semi-sweet or dark chocolate
  • 1/2 cup heavy cream
  • 5 tbsp. dry red wine, such as Chianti
  • 1/4 tsp. red gel food coloring (optional)


  • Chop chocolate and place in a medium sized bowl.
  • In a small sauce pan heat the heavy cream until small, soft bubbles form.
  • Remove from heat and pour over chocolate. Mix until melted.
  • Add red wine (and food coloring if desired.)
  • Refrigerate until well set (about 1-2 hours)
  • From here, you have two options: Traditional truffle balls or shaped truffles.
    • For the truffle balls
      • Use a metal cookie scoop or melon baller to scoop out a truffle.
      • Coat your hands in cocoa powder and gently roll the chocolate until it forms a ball. Roll in cocoa to coat.
    • For the shaped truffles:
      • Fill your desired silicone candy mold about 1/4 of the way up with melted chocolate, and begin brushing the chocolate up the sides of the molds, coating the cups completely.
      • When finished, put the mold in the freezer for about two minutes. After taking it out, check for thin spots in the hardened chocolate by holding the candy mold up to a light source.
      • Paint on more chocolate until the chocolate cups are no longer transparent. Return to freezer. Repeat these steps until chocolate is completely opaque.
      • Fill chocolate painted molds with the red wine ganache. DO NOT fill completely to the top. Transfer to the freezer for a couple of minutes.
      • Remove, and top ganache with additional melted chocolate candy to enclose. Be sure it comes to the top of the mold and makes a flat surface. Return to the freezer until set. Gently unmold truffles by pressing from the bottom of the mold upwards.


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