Cellar 53 Winery

Chambourcin Red Wine Truffles

  •    8 ounces semisweet chocolate - finely chopped

  •    ⅓ cup heavy cream 

  •    1 teaspoon unsweetened cocoa powder

  •    1 teaspoon espresso powder

  •    3 tablespoons Cellar 53 Chambourcin Wine

  •    1 teaspoon vanilla extract

•    Heat the cream in a small saucepan (you should see small bubbles and the beginnings of simmering). Let cool for 30 seconds (if your cream is *too* hot it may make the mixture separate).

• Pour cream into a heat-proof bowl with the chopped chocolate. Add espresso  and cocoa powder. With a rubber spatula, slowly stir the mixture together until the chocolate completely melts. 

 • Stir in the red wine and vanilla. At first, the liquid will seem separate from the chocolate, but just keep on stirring - it will blend together. 

 • Place the bowl in the refrigerator to firm up for 1 hour. It should be soft but not so loose it isn't scoopable—somewhere between a brownie batter and a cookie dough.

    •    Line a baking sheet with parchment paper. With 2 small spoons or a cookie scoop, scoop small portions of chocolate into rough mounds on the baking sheet (they will look messy and misshapen, but don’t worry we will be fixing them soon). Refrigerate again for 30 minutes.

    •    With your hands, roll each mound of chocolate into a ball. Roll each ball in your coating of choice (or do a variety!). Refrigerate the truffles until ready to serve.  Suggested coatings: cocoa powder, chocolate sprinkles, crushed, dehydrated strawberries - be creative!!

Before serving, remove the truffles from the refrigerator and let them come to near room temperature. Enjoy!

Original recipe from Wellplated.com