Chocolate Wine Truffles Recipes

CHOCOLATE TRUFFLES

Steps:

• Chop the chocolates finely with a sharp knife. Place them in a heat-proof mixing bowl.
• Heat the cream in a small saucepan until it just boils. Turn off the heat and allow the cream to sit for 20 seconds. Pour the cream through a fine-meshed sieve into the bowl with chocolate. With a wire whisk, slowly stir the cream and chocolates together until the chocolate is completely melted. Whisk in the Grand Marnier, if using, coffee, and vanilla. Set aside at room temperature for 1 hour.
• With 2 teaspoons, spoon round balls of the chocolate mixture onto a baking sheet lined with parchment paper. Refrigerate for 30 minutes, until firm. Roll each dollop of chocolate in your hands to roughly make a round ball. Roll in confectioners' sugar, cocoa powder, or both. These will keep refrigerated for weeks, but serve at room temperature.

CHOCOLATE-PORT WINE TRUFFLES

Steps:

• Combine the chocolate and the cream in a heavy saucepan and place over low heat, stirring occasionally, until the chocolate has melted.
• Remove from the heat and transfer to a bowl. Stir in the port. Refrigerate until the mixture is firm, two hours or longer.
• Spread a sheet of waxed paper on a baking sheet. With a spoon or spoons, scoop mounds about half an inch to an inch in diameter and place them on the paper. Refrigerate until firm, two hours or overnight.
• Spread the cocoa powder onto a chilled plate.
• Remove the truffles from the refrigerator and roll them in the cocoa. Return them to the pan lined with waxed paper and refrigerate again until firm. The truffles can be frozen for up to a week.

CHOCOLATE TRUFFLES

Steps:

• Place the 10 ounces of chocolate and butter in a medium size glass mixing bowl. Microwave for 30 seconds. Remove and stir, and repeat this process 1 more time. Set aside.
• Heat the heavy cream and corn syrup in a small saucepan over medium heat until simmering. Remove from the heat and pour the mixture over the melted chocolate mixture; let stand for 2 minutes. Using a rubber spatula, stir gently, starting in the middle of bowl and working in concentric circles until all chocolate is melted and mixture is smooth and creamy. Gently stir in the brandy. Pour the mixture into an 8 by 8-inch glass baking dish and place in the refrigerator for 1 hour.
• Using a melon baller, scoop chocolate onto a sheet pan lined with parchment paper and return to the refrigerator for 30 minutes.
• Place the cocoa powder, nuts, and/or toasted coconut each in its own pie pan and set aside.
• In the meantime, place the 8 ounces of chocolate into a medium mixing bowl which is sitting on top of a heating pad lined bowl, with the heating pad set to medium. Depending on the heating pad, you may need to adjust the heat up or down. Stirring the chocolate occasionally, test the temperature of the chocolate and continue heating until it reaches 90 to 92 degrees F; do not allow the chocolate to go above 94 degrees F. If you do, the coating will not have a nice snap to it when you bite into the chocolate. Once you have reached the optimal temperature, adjust the heat to maintain it.
• Remove the truffles from the refrigerator and shape into balls by rolling between the palms of your hands. Use powder-free vinyl or latex gloves, if desired.
• Dip an ice cream scoop into the chocolate and turn upside down to remove excess chocolate. Place truffles 1 at time into the scoop and roll around until coated. Then place the truffle into the dish with either the cocoa powder, nuts or coconut. Move the truffle around to coat; leave truffle in the coating for 10 to 15 seconds before removing. In the meantime, continue placing the chocolate-coated truffles in the cocoa or other secondary coating. After 10 to 15 seconds, remove the truffle to a parchment lined sheet pan. Repeat until all truffles are coated. Allow to set in a cool dry place for at least 1 hour; or store in an airtight container in the refrigerator. Truffles are best when served at room temperature.

DARK CHOCOLATE RED WINE TRUFFLES

Steps:

• Coarsley chop chocolate and place into a medium sized bowl.
• Bring cream to a simmer, add butter and stir until melted.
• Pour the cream over the chocolate. Stir with a spatula until the chocolate is melted.
• Add the red wine and stir until wine is incorporated.
• Pour into an 8x8 baking dish and refridgerate for at least 4 hours
• Use a metal cookie scoop to scoop out a truffle. Coat your hands in cocoa powder and gently roll the chocolate until it forms a ball. Roll in cocoa to coat.
• Keep refridgerated.

CHOCOLATE WINE TRUFFLES

Steps:

• Heat the chocolate chips and honey in a 3 qt.
• saucepan on low heat, and stir constantly until chocolate is melted.
• Remove from the heat.
• Stir in wafers, nuts and wine.
• Shape mixture into 1 inch balls and roll in sugar. An easy way to do this: Put your sugar (or cocoa if you are ever doing truffles that are rolled in cocoa)in a shallow pan with sides, then add some rolled truffles, and just kind of shake the pan gently back and forth, and from side to side. They roll around and coat themselves.
• Store truffles in tightly covered cookie jar or metal can.
• Let stand for several days to blend the flavors.
• Flavor improves with age up to 4 weeks.
• You can also do this with white wine: Omit the chocolate and do not heat the honey.
• Use dry white wine instead of the red.
• Mix all ingredients except sugar.
• Continue to shape balls and roll in sugar.
• This way makes 2 1/2 dozen truffles.