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Cabernet Chocolate Truffles

4.25 from 4 votes
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Ingredients

  • 3/4 cup heavy cream
  • 5 ounces milk chocolate, chopped
  • 5 ounces dark chocolate, chopped
  • 3 tablespoons of your favorite cabernet sauvignon
  • sprinkles or cocoa powder for rolling

Instructions 

  • Add chopped chocolate to a large bowl.
  • Heat heavy cream in a saucepan over medium heat. The minute it starts boiling, remove from heat and pour over the chocolate. Add wine. Let sit for 3 minutes, then whisk continuously until smooth. Press a piece of plastic wrap over top of the bowl and press down so it adheres to the chocolate. Refrigerate for at least two hours (I did so overnight – perfect!), then using a small melon baller or spoon, scoop chocolate out and roll them into balls, placing on a sheet of wax paper. Roll the truffles in cocoa or sprinkles, then refrigerate for about 30 minutes before serving. I definitely like these best cold, but they can sit out at room temperature for a few hours too. I do keep them refrigerated when not serving.

Notes

[adapted fromĀ martha stewart]
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