Here’s another one for Valentine’s Day! I’m sure the love of your life would eat every bite of these Red Wine Chocolate Truffles. The recipe is from Sprinkle Bakes, please check her site out for all sorts of yummy goodness.
When preparing to make these, you’ll want to put together the ganache first
Red Wine Chocolate Ganache
- 9 oz. fine grade semi-sweet or dark chocolate
- ½ cup heavy whipping cream
- 5 tbsp. dry red wine, such as Chianti
- ¼ tsp. red gel food coloring (optional)
Chop chocolate and place in medium sized bowl. In a small sauce pan heat the heavy whipping cream until small soft bubbles form. Remove from heat and pour over chocolate. Mix until Melted. Add red wine (and food coloring if desired.)
Red Wine Chocolate Truffles
- 2 to 3-1 lb. bags of dark chocolate meltable candy wafers
- Small craft brush with sturdy bristles , Clean (preferably new)
- Candy Mold, or Mini Silicon Pan
Melt dark chocolate candy wafers in batches as you need them (aprox. 1/2 bag at a time). Fill the molds about 1/4 of the way up with melted chocolate, and begin brushing the chocolate up the sides of the molds, coating the mold 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. (aprox. 3 times.)
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. You want your truffle to seal properly and have an even surface to rest on when unmolded. Return to the freezer until set. Gently unmold truffles by pressing from the bottom of the mold upwards. Embellish as desired.