These Port Wine Chocolate Truffles are rich, decadent, creamy and easy to make. They only call for four main ingredients and are really easy to make. Serve them as an afternoon snack, dessert, include them in a dessert buffet or make them as a gift for a friend or family. They are gluten free without any added sugar, can be made vegan if using a vegan cream, butter and chocolate.
Chocolate and wine is a classic combination that is appreciated by most people, and not only by the ones that like dark chocolate. Both white, milk, dark and more nutty chocolates can be paired with wine. It’s all about finding the right pairing for each of them. I usually make red wine dark chocolate truffles, and they’re always a great success when I serve them. The idea initially came to me when I was enjoying a piece of chocolate with a glass of red wine after dinner. It was like an epiphany that I had to make red wine truffles. It might sound a bit exaggerated, but you know the feeling when you get an idea that is just so obvious, and you wonder why you haven’t thought of it before?! Since then red wine truffles has been a reoccurring treat during fall and winter. This year I got a new epiphany! That I have to make port wine truffles, since that’s also favorite combination of mine. Said and done, they did not disappoint. Pairing dark chocolate and port wine is a great idea. The dark chocolate with its bitter, earthy and fruity undertones needs a wine that has a similar intensity, similar flavoring and undertones. Hence paring dark chocolate with a Ruby or Tawny Port is like a match made in heaven, where the intense and fruity notes in the port wine makes a wonderful combination with the bitter chocolate. Serve these chocolate truffles for dessert, include it in a dessert buffet or make them as a gift for friends and family.
A few tips:
- Use a good quality chocolate with high cacao content, I would say at least 65% but preferably 70% and higher.
- Preferably use Ruby ,Tawny, LBV or Vintage Port for these dark chocolate truffles.
- If pairing it with chocolate less than 55% (milk chocolate) use a young Ruby or Tawny Port that is no older than 10 years.
- Everything above 55% can be paired with both Ruby, Tawny, LVB and Vintage Port. But the darker the chocolate the older the port wine is a good rule of thumb.
- I used reduced fat cream for these truffles to make them lighter. You can also use whole cream if preferred.
- I prefer to use a melon baller to scoop the truffles. You can also use a small spoon or cookie scoop.
- Store them in the fridge and take out 10 minutes before serving
- These chocolate truffles are a really great present to give away during holiday season.
- A few topping ideas: sea salt, chopped nuts, sprinkles, cinnamon, cardamom, sesame seeds, cookie crumbs, cacao nibs.
Ingrediens for these Red Wine Chocolate Truffles:
- Dark chocolate (at least 55%)
- Cream (I used reduced fat)
- Port wine
- Cacao powder
- Topping of your choice
Other recipes you might like:
- Red Wine Chocolate Truffles (Gluten & Sugar Free)
- Fudgy Black Bean Cherry Brownies (Vegan, Gluten, Sugar & Oil Free)
- Three Ingredients Banana Chocolate Mousse (Vegan & Sugar Free)
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- Chokladbollar – Swedish Chocolate Balls (Vegam, Gluten, Oil & Sugar Free)
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- Four Ingredient Sweet Potato Chocolate Mousse (Vegan, Gluten & Sugar Free)
- No Bake Gingerbread Cakesicles (Vegan, Gluten, Nut & Refined Sugar Free)
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Port Wine Chocolate Truffles (Gluten & Sugar Free)
Ingredients
- 200 g Dark chocolate roughly chopped
- 2 tbsp Butter (dairy free/vegan is fine)
- 1 dl Cream (I used reduced fat, dairy free/vegan is fine)
- 3 tbsp Port wine (preferably Ruby or Tawny)
For coating
- 50 g Dark chocolate
- Cacao powder
- Topping of your choice
Instructions
- Add cream to a pot and heat on medium/low heat.
- Add the butter, stir until melted and combined.
- Chop the chocolate into smaller pieces and add to the pot. Stir util melted and fully combined with the cream.
- Pour the chocolate mixture to a bowl, add the port wine, stir until combined.
- Place in the fridge or freezer and let it rest for at least three hours.
- Remove from the fridge/freezer, make equally sized truffles using a melon scooper. Place on a parchment covered plate. Place back in the fridge/freezer for one hour.
- Melt the chocolate for the coating over a water bath.
- Add cacao powder on a plate.
- Dip half of the truffles in the melted chocolate, sprinkle topping on top right away before the chocolate sets.
- Roll rest of the truffles in cacao powder.
- Store them in the fridge.
- Take the out of the fridge 10 minutes before eating.
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