Cabernet Truffles Recipe
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Cabernet Truffles

8 ounces bittersweet chocolate, broken into pieces
6 tablespoons unsalted butter, cut into pieces, at room temperature
2 tablespoons heavy whipping cream
1/4 cup Cabernet Sauvignon
1/2 cup unsweetened cocoa powder

Melt the chocolate in the top of a double boiler set over a pan of hot water. Remove from the heat. Add the butter and cream and stir until smooth. Stir in the wine. Transfer to an 8-inch nonstick loaf pan, cover tightly with plastic wrap, and refrigerate for 1 1/2 hours, or until firm.

Put the cocoa powder in a small bowl or pie tin.

Remove the chocolate mixture from the refrigerator and shape into small balls (about 1 inch in diameter) using the small end of a melon baller or a small ice cream scoop. (To make the shaping easier, dip the melon baller in hot water before and between shaping.) Arrange the balls on a plate and refrigerate for 2 to 3 minutes, or until firm and dry. Drop the truffles into the cocoa and roll them around to coat completely. Repeat until all of the chocolate is used.

The truffles can be stored in an airtight container in the refrigerator for up to one week. Let stored truffles sit at room temperature for 20 minutes before serving.


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