Chocolate Wine Truffles Recipes
CHOCOLATE WINE TRUFFLES
I referred to these in a post as Raspberry Wine Truffles, because I had used raspberry wine. I've also used black cherry. So the name is up to the wine you use. You can also make White Wine Truffles by using white instead of red. These DO improve with age. At least a few weeks of aging and the flavor is so good.
Provided by ciao4293
Categories Candy
Time 55m
Yield 3 1/2 dozen truffles
Number Of Ingredients 6
Steps:
- Heat the chocolate chips and honey in a 3 qt.
- saucepan on low heat, and stir constantly until chocolate is melted.
- Remove from the heat.
- Stir in wafers, nuts and wine.
- Shape mixture into 1 inch balls and roll in sugar. An easy way to do this: Put your sugar (or cocoa if you are ever doing truffles that are rolled in cocoa)in a shallow pan with sides, then add some rolled truffles, and just kind of shake the pan gently back and forth, and from side to side. They roll around and coat themselves.
- Store truffles in tightly covered cookie jar or metal can.
- Let stand for several days to blend the flavors.
- Flavor improves with age up to 4 weeks.
- You can also do this with white wine: Omit the chocolate and do not heat the honey.
- Use dry white wine instead of the red.
- Mix all ingredients except sugar.
- Continue to shape balls and roll in sugar.
- This way makes 2 1/2 dozen truffles.
Nutrition Facts : Calories 625.3, Fat 44.4, SaturatedFat 11.4, Sodium 8.1, Carbohydrate 57.9, Fiber 6, Sugar 47.8, Protein 9.1
CHOCOLATE-PORT WINE TRUFFLES
Provided by Florence Fabricant
Categories easy, dessert
Time 4h
Yield About 40 small truffles
Number Of Ingredients 4
Steps:
- Combine the chocolate and the cream in a heavy saucepan and place over low heat, stirring occasionally, until the chocolate has melted.
- Remove from the heat and transfer to a bowl. Stir in the port. Refrigerate until the mixture is firm, two hours or longer.
- Spread a sheet of waxed paper on a baking sheet. With a spoon or spoons, scoop mounds about half an inch to an inch in diameter and place them on the paper. Refrigerate until firm, two hours or overnight.
- Spread the cocoa powder onto a chilled plate.
- Remove the truffles from the refrigerator and roll them in the cocoa. Return them to the pan lined with waxed paper and refrigerate again until firm. The truffles can be frozen for up to a week.
Nutrition Facts : @context http, Calories 35, UnsaturatedFat 1 gram, Carbohydrate 4 grams, Fat 3 grams, Fiber 1 gram, Protein 0 grams, SaturatedFat 2 grams, Sodium 2 milligrams, Sugar 3 grams
DARK CHOCOLATE RED WINE TRUFFLES
PURE HEAVEN. That's all you really need to know. I suggest using a metal cookie scoop to form the truffles. I tried a melon baller, tablespoon, and plastic cookie scoop and they were all somewhat difficult to use. Coat your hands in the cocoa powder before hand rolling the truffles. I suggest making these at least a day before eating so that the wine flavor intensifies. Best consumed on day three for maximum wine flavor. You should be able to keep them for a week but they never last that long!
Provided by Pomtini
Categories Candy
Time 4h20m
Yield 30 truffles
Number Of Ingredients 5
Steps:
- Coarsley chop chocolate and place into a medium sized bowl.
- Bring cream to a simmer, add butter and stir until melted.
- Pour the cream over the chocolate. Stir with a spatula until the chocolate is melted.
- Add the red wine and stir until wine is incorporated.
- Pour into an 8x8 baking dish and refridgerate for at least 4 hours
- Use a metal cookie scoop to scoop out a truffle. Coat your hands in cocoa powder and gently roll the chocolate until it forms a ball. Roll in cocoa to coat.
- Keep refridgerated.
Nutrition Facts : Calories 37.4, Fat 3.8, SaturatedFat 2.4, Cholesterol 11.5, Sodium 2, Carbohydrate 0.2, Protein 0.1
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