These Red Wine Chocolate Truffles are rich, 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 with no added sugar, can be made vegan if using a vegan cream, butter and chocolate.
Two of my all time favorite thing combined in one bite. I mean, who doesn’t love chocolate? And how doesn’t love a good wine? I sure do. Preferably accompanied by each other. My favorite part of the evening is when you have some red wine left, you pull out that good quality dark chocolate and go and sit yourself down in the coach. That is truly the perfect ending of a nice evening for me. So naturally I had to combine my love for chocolate and wine in one delicious bite and made these red wine chocolate truffles. They are rich, they are creamy and have a delicate hint of red wine in them. I chose to cover half of mine in melted chocolate and half in cacao powder. Just to have some variety.
A few tips:
- Use a full bodied wine, and not a light one.
- Use good quality chocolate and not the cheaper ones. The cheaper ones often include unnecessary ingredients and might not turn out as smooth and tasty as when you use a good quality chocolate.
- I would recommend you to use chocolate with at least 55% cacao but preferably higher up to 75%
- 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.
Ingrediens for these Red Wine Chocolate Truffles:
- Dark chocolate (at least 55%)
- Cream (I used reduced fat)
- Red wine
- Cacao powder
- Topping of your choice
Other recipes you might like:
- Port Wine Truffles (Gluten & Sugar Free)
- Fudgy Black Bean Cherry Brownies (Vegan, Gluten, Sugar & Oil Free)
- Three Ingredients Banana Chocolate Mousse (Vegan & Sugar Free)
- Berry Filled Bliss Balls (Vegan, Gluten & Sugar Free)
- Chocolate covered Brownie Popsicles (Gluten & Sugar Free)
- Chocolate Cheesecake Tartlets (Gluten & Sugar Free, Low Fat)
- Granola Salted Caramel Filled Mini Chocolate Cups (Gluten & Sugar Free)
- Brownie Hazelnut Ice Cream Bars (Gluten & Sugar Free)
- Frozen Banana Chocolate Bites with Nut Butter & Fruits (Vegan, Gluten, Grain & Sugar Free)
- Mars Ice Cream Cups (Vegan, Gluten, Grain & Sugar Free)
- Chokladbollar – Swedish Chocolate Balls (Vegam, Gluten, Oil & Sugar Free)
- Three Ingredient Chocolate Nougat Eggs (Vegan, Gluten, Grain & Refined Sugar Free)
- Chocolate Covered Banana Sushi (Vegan, Gluten & Sugar Free)
- Chocolate Protein Mug Cake (Gluten, Sugar & Dairy Free)
- Four Ingredient Sweet Potato Chocolate Mousse (Vegan, Gluten & Sugar Free)
- No Bake Gingerbread Cakesicles (Vegan, Gluten, Nut & Refined Sugar Free)
- Gingerbread Bliss Balls (Vegan & Sugar Free)
Red Wine Chocolate Truffles (Gluten & Sugar Free)
For the truffles
- 200 g Dark chocolate roughly chopped
- 2 tbsp Butter
- 1 dl Cream (I used reduced fat)
- 3 tbsp Fully bodied red wine
For the coating
- 50 g Dark chocolate
- Cacao powder
- Topping of your choice
- 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 red 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.