Due to the death of a close friend, this week’s postings got delayed, so, as you can see, Truffle Tuesday turned into Truffle Sunday…
Day 2 of #TreatWeek is one of my favorites: #TruffleTuesday. Or, as my family (& hairdresser) calls it, the day I start making make #BoozeBalls!
The first, and quickest to prepare are my soft centered Red Wine Truffles. These truffles are only as good as the wine you use to make them, so I always use the last glass of whatever great blend I have open. This year that meant that the truffles were made with #2013MountVeederReserve. A blend of Cabernet Sauvignon, Merlot, Petit Verdot and Malbec. This blend worked beautifully with the dark chocolate and made for a decadent treat! A few important words of advice about these truffles:
- Make sure you chill your truffle filling for AT LEAST 3 hours so it’s easy to scoop.
- Freeze your scooped portions for at least 30 minutes & try to make them as close to balls as possible. These can’t really be rolled.
- Melt your coating chocolate while your scoops are in the freezer so your coating has time to cool a bit.
- If you intend to use the candy melts to decorate the outer/hard layer get it prepared in advance.
- If you are sprinkling any type of decoration that will stick to the outer coating do it as soon as you coat the individual truffle. The coating hardens very quickly on the cold truffles.
- Because of their soft centers, these truffles must be kept refrigerated for best presentation and taste.
Red Wine Truffles
- 2 – 12 oz bag dark chocolate chips (I like Ghirardelli)
- 3/4 Cup heavy cream
- 5 TBLS Good Red Wine – Anything with Malbec, Cab Franc, or that’s BIG and BOLD
- 2 tsp solid Crisco shortening
Heat heavy cream in a saucepan to a simmer over medium heat. Remove from stove and add 1 bag of the chocolate chips and red wine. Let sit for about 5 minutes. Stir until everything is fully incorporated and smooth. Remove to a smaller bowl, cover and chill for at least 3 hours.
Once the truffle filling has chilled, using a cookie scoop or small spoon, scoop out chocolate and form into truffle balls. Place on a parchment-lined baking sheet and freeze for about 30 minutes
While truffles are in the freezer, in a medium saucepan, combine chocolate and shortening. Cook and stir over low heat until melted.
Take 6 truffles out of the freezer at a time. Working quickly, coat bottom of truffles first and place on a plate lined with waxed paper, then, using a spoon coat the top of each truffle and decorate with red & gold sprinkles if desired.
They dry/harden on top quickly. Move on to the next 6 and then move the plate to the refrigerator until it’s time to serve. #ThisGirlLovesToEat