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.

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