These Red Wine Chocolate Truffles are rich, creamy and the perfect afternoon or evening snack. They are dairy and sugar free, can be made vegan if using a vegan chocolate. You only need three ingredients to make them, and they are really easy to make.
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.
Some tips for making these chocolate truffles:
- Use a full bodied wine to really taste the red wine
- Depending on how soft or hard you prefer your truffles adjust the amount of wine (between 1 and 1 1/2 dl)
- Use a melon baller to scoop the truffles
- 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
Ingrediens for these Red Wine Chocolate Truffles:
- Dark chocolate (at least 70%)
- Coconut milk (full fat)
- Red wine
- Cacao powder
Other recipes you might like:
- 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)
Red Wine Chocolate Truffles (Vegan, Gluten & Sugar Free)
For the truffles
- 500 g (Vegan & Sugar free) Dark chocolate roughly chopped
- 2 dl Coconut milk, full fat
- 1 dl Red wine (depending on how creamy or hard you prefer your truffles)
For the coating
- 100 g (Sugar free) Dark chocolate
- Cacao powder (optional)
- Add coconut milk and red wine to a pot and bring to shimmer.
- Add roughly chopped chocolate to a bowl.
- Pour the warm coconut mixture over the chocolate and stir until the chocolate has melted.
- Put in the fridge for at least two hours, or until the truffle batter is firm.
- Make small round balls using a melon baller or a teaspoon and put on a parchment covered baking sheet.
- Melt the chocolate for the coating over a water bath or in a mico wave.
- Dip the truffles in the melted chocolate and then back on the parchment paper. Either repeat until all truffles are covered in chocolate or dip half of them in chocolate and roll rest of them in cacao powder.
- Store them in the fridge.
- Take the out of the fridge 10 minutes before eating.