Monday, 14 September 2015

Red Wine Dark Chocolate Truffles

It's Monday again.  As promised, I am again posting a dessert recipe.  This time, it's my favorite chocolate truffle.

I was just chatting with a friend of mine regarding her love life while at the same time browsing a recipe book in a desperate search for our breakfast fix the following day, when my book on chocolates accidentally fell on the floor, I picked it up, browsed the book without paying much attention on the contents since my mind still wonders on what to cook for breakfast the following morning, when suddenly the words "Alcohol Ganache" caught my attention.  

I immediately bid my friend ta-ta, went straight to where we store our wine and liquors, took out an opened red wine, headed to the pantry and grabbed the plastic box containing the dark Belgian chocolates, went to work on the ganache and the rest is history :-) aha-aha-aha (doing my happy dance)

Oo-la-la these thingies are really awesome!!!!  

Seriously people you've got to try this recipe.  If you like red wine or any wine in that matter, and if you love dark chocolates, these little bites of heaven will tease your taste buds and rock your world (dancing to the tune of boom boom boom by black eyed peas, that's my zumba music) I'm not drunk, you silly.  These truffles will not even make me tipsy.

By the way, the book I was talking about is entitled "How to Make Chocolates" by Paul A. Young.

Oooh, I need to say two more things.  One. Make sure that when you make truffles, you work in a cool dry place. If you are in a place like Qatar, you need to turn on your AC. Two,if you have what they call "hot-palms" or "hot-hands", I mean, if you have hands that makes things melt, like my hands do, it would be difficult to ball a chocolate truffle. Use a small melon baller if you have. Since we don't have one, I used a small spoon, and ball the truffles with my twohands.  The result, you guessed it right, two hands full of melted chocolate and an ugly shaped chocolate truffles (I really need to find a "baller").  Three. Oh, did I say two things only? Sorry, I should have said "I have three things to say". Three. DO NOT EAT the chocolate truffles you are "balling". Leave some for the picture taking!  There you go. Ciao.

Reminder people, make sure to weigh your ingredients (evil smile)


Couverture Chocolates (at least 56%) - 300g
Red Wine - 125ml

Couverture Chocolates (at least 70% or lower) -100g

Cooking Procedure:

1. In a thick saucepan, warm the wine on a low heat until you see the very first sign of vapor leaving the surface and tiny bubbles start to appear on the rim
2. Turn of the heat and throw in the chocolates (56%). Stir using a spatula.
3. Return to the pan on the stove and heat it on low fire. Continue stirring until the chocolates are completely melted.  Do not overheat the ganache
4.  Pour in a container, cool it down,and refrigerate for at least 2 hours or until firm

5. Scoop a teaspoon or tablespoon of the mixture, with your hands, roll the ganache into a small ball, then place on a tray lined with parchment or wax paper. Repeat until you finish all your ganache.  Cover and refrigerate for at least 30 to 60 minutes to firm up
6. Melt the remaining chocolates (70%) and using a fork to hold the truffle, dip each truffle in the chocolate, shake excess, and place it back on the tray lined with parchment or wax paper. Do this for the rest of the truffles.

Refrigerate before serving. You can store the truffles in a tight container and place it inside the refrigerator.Enjoy.

© myFresha-licious (14September2015)


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  1. I wish I had one right now! Running makes me hungry haaaa! :)

    1. make some :-) they're easy peasy to make