Red Wine Dark Chocolate Truffles

This recipe for red wine dark chocolate truffles is somewhat standard, using heavy cream and a touch of butter to create that signature silkiness truffles are known for. But it’s the red wine that makes these dark chocolate truffles stand out from all the rest.

Photograph of dark chocolate truffles stacked on top of a gray plate

Dry red wine is reduced and combined with cream, butter and vanilla to create a chocolate treat that’s dimensional and delicious. These are the definition of celebratory.

For classic truffles I opt for the classic cocoa coating. I prefer to steer clear of coatings that add texture and crunch, which tend to be distracting and take away from the integrity of the creamy chocolate itself.

Sticking to the traditional cocoa powder keeps things simple and elegant. However, toasted and finely chopped nuts, flavored sugars, and shredded coconut are great coatings to use if you want some contrasting crunch.

Photograph of dark chocolate truffles stacked on top of a gray plate


Red Wine Dark Chocolate Truffles

  • Author: Lauren Grant of Zestful Kitchen
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes + 2 hours set time
  • Total Time: 2 ½ hours
  • Yield: 40 truffles


10 ounces dark chocolate (at least 72% cacao), chopped

½ cup dry red wine (such as Cabernet Sauvignon)

2/3 cup heavy cream

1 tablespoon unsalted butter

¾ teaspoon pure vanilla extract

Pinch ground Himalayan salt

Good quality cocoa powder (such as Allspice Cocoa Powder)


Place chocolate in a glass or metal bowl, set aside.

Bring wine to a boil in a small saucepan, reduce heat to medium-low and simmer until reduced to ¼ cup, 9-10 minutes. Add cream, butter, vanilla, and salt to simmering wine, cook until butter has melted and bubbles start to form around the edges of the pan, about 2 minutes.

Pour wine-milk mixture over chocolate, cover with plastic wrap and let sit 5 minutes.

Gently stir ganache until smooth and completely incorporated. Transfer ganache to an 8-inch square baking dish and spread into an even layer. Let sit at room temperature for 1 hour, then cover and refrigerate until firm and scoopable, about 1 hour.

Line a baking sheet with parchment paper. Scoop ganache by teaspoon, gently roll between palms, and transfer to prepared sheet, refrigerate 30 minutes.

Roll truffles in cocoa then transfer to an airtight container and store in refrigerator.


Bring to room temperature before enjoying.

Photograph of dark chocolate truffles stacked on top of a gray plate


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