Can you think of anything better than pure, unadulterated chocolate?
Cool. Me neither.
I underestimated myself. Yes, I can.
Pure, unadulterated chocolate with extra fat and booze mixed in, then coated in cookies.
Pure, adulterated chocolate sounds good to me.
Sound good to you?
Let’s do it.
These here are not your typical truffles.
Oh no. Not at all.
At its barest form, the chocolate truffle is nothing but chocolate and cream, melded together in blissful unity.
And as beautiful as that divine chocolatey marriage may be, we’re taking a slightly alternative route with these Red Wine Chocolate Truffles.
It’s gonna be a blast. I swear.
Obviously, the star of this spectacle remains the same. As with a plenty fantastic ventures in life, this one is gonna start with chocolate.
The finest quality chocolate you can manage. Don’t go cheap on your chocolate. Chocolate will never cheat you.
Now our strapping young chocolate is single and ready to mingle… with some fat.
But rather than heavy cream, you and I are gonna introduce our bittersweet baby to butter and a bit of evaporated milk.
Yeah, our chocolate happens to be a bit of a wild child. Apparently he’s into the whole ménage à trios thing.
Maybe we shouldn’t have given him the wine… Does that make us bad parents? You know he used it to take advantage of those fat chicks.
I mean it was bound to happen… with their voluptuous bodies and rich creamy complexions, and you know what a silky smooth operator chocolate is once he gets heated up.
The babies are gorgeous.
We should wrap them up. They look cold. Like they just came out of the fridge or something.
Cookies. Cocoa. Sugar. Now.
Probably took that personified metaphor far too far.
My deepest apologies. It happens.
Chocolate truffles are in no way inappropriate or risqué. They’re just delicious. And make wonderful homemade, heartfelt holiday gifts.
Joy to the world, chocolate has come.
Red Wine Chocolate Truffles
- 12 ounces semisweet chocolate, chopped
- 6 Tbsp unsalted butter, softened
- 1/3 cup evaporated milk
- 2 ounces sweet red wine
- 1/2 cup crushed vanilla wafers
- 1/4 cup powdered sugar
- 1/4 cup cocoa powder
Combine the chocolate, butter, and evaporated milk in a heavy bottom saucepan over medium low heat. Stir until chocolate is melted and ingredients are evenly combined.
Remove from heat and slowly pour in the wine, mixing thoroughly. Pour the mixture into a stainless steel bowl, cover and refrigerate until hardened; at least two hours.
Whisk together the cookie crumbs, powdered sugar and cocoa powder. Spread the mixture onto a rimmed baking sheet.
Once the chocolate mixture has hardened, scoop by teaspoon full, and roll into balls. Roll the truffles in the dry mixture on the baking sheet to evenly coat. Place on a wax paper-cookie sheet. When you’ve completed rolling your truffles, place the cookie sheet in the fridge to allow the chocolate to firm up again.
Store in an airtight container and refrigerate for up to 2 weeks and freeze up to 3 months.