Prep
20minChilling Time
4 hoursLevel
EasyRating
/rating_on.png "1 Star")
Loading...| 1/2 Cup Heavy Cream | |
| 8 ounces bittersweet chocolate bar chopped | |
| 6 Tablespoons unsalted butter cut into cubes | |
| 1/2 cup red wine | |
| cocoa powder for rolling |
| 1. | Place chopped chocolate in a medium bowl, set aside. |
| 2. | Heat cream until simmering (not boiling). Add butter and stir until melted. |
| 3. | Pour cream over chocolate. Stir until chocolate is fully melted and smooth. |
| 4. | Add red wine and stir until incorporated |
| 5. | Refrigerate mixture for at least 4 hours, or overnight. |
| 6. | Dust hands with cocoa powder and use a cookie scoop to portion ganache mixture into balls. Roll into balls, then roll balls in cocoa powder. |
| 7. | Store truffles in the refrigerator or freezer. |
Leave a Reply