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

Print
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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 1x

Ingredients

Scale

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)


Instructions

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.


Notes

Bring to room temperature before enjoying.

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

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About The Author

Lauren Grant is a professional culinary food scientist, food writer, recipe developer, and food photographer. Lauren is a previous magazine editor and test kitchen developer and has had work published in major national publications including Diabetic Living Magazine, Midwest Living Magazine, Cuisine at Home Magazine, EatingWell.com, AmericasTestKitchen.com, and more.

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Comments

    1. Hi Patience, great question! These don’t freeze well, but they will keep for up to 2 weeks in an airtight container in the refrigerator. I like them best within the first week.

    2. I made these for a date a few years back. It ended up getting postponed several times, and I froze them to keep them fresh. I still had leftover truffles several months later, and they were still just as good as they had been the day I put them in. Honestly, I think they’re a little better frozen. They firm up and have a satisfying snap when you take a bite. I also cut mine into bars instead of rolling them since rolling them made a mess.