4-Ingredient Red Wine Chocolate Truffles

Happy Hump Day! I’m super excited because today is my last full day of work this week – AJ and I are headed to New Orleans tomorrow evening for our 1-year anniversary trip! Bring on the vacation, warm(er) weather, and delicious food 🙂

Before I leave though, I have to share this recipe in case you’re in need of a ridiculously easy and scrumptious dessert! On Sunday, we had Alyssa and Nick (AJ’s sister and her boyfriend) over for dinner where AJ whipped up his homemade sauce and I made garlic bread.

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a hot mess of food

I also decided to make an easy dessert I had a feeling everyone would love. My cousin Katie actually sent me this recipe to me a little while ago via Pinterest, and I’ve been looking for the perfect opportunity to make a batch. I figured I should wait until we have company so I don’t eat them all myself!

4 Ingredient Red Wine Chocolate Truffles

This is such an easy recipe…you’ll just need to plan ahead because the chocolate mixture does need to chill in the fridge overnight, or at least for a few hours.

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These chocolaty spheres are also so delicious, so a warning you won’t be able to eat just one, although they are pretty rich. I only had a few sprinkles in the apartment, so I made a batch of half sprinkles…

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And half with chopped walnuts!

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Sprinkles were definitely the fan favorite, but feel free to experiment with your favorite topping!

Red Wine Chocolate Truffles

Ingredients

  • 1 cup chopped dark chocolate
  • 1/2 cup heavy cream
  • 2 Tbsp red wine
  • 1/4 cup non-pareil sprinkles and 1/4 cup chopped walnuts (or topping of choice)

Directions

Chop the dark chocolate and place in a heat-proof dish. Heat the heavy cream to just a boil and pour over the chopped chocolate.

Let the cream and chocolate stand for 3 minutes before adding in the red wine. Whisk all 3 ingredients until smooth.

Cover the mixture with saran wrap, pressing the saran wrap onto the top of the mixture. Chill in the refrigerator overnight.

Remove the saran wrap and scoop out the chocolate to form small balls. Roll the balls in the topping mixture (I did about half in the sprinkles and half in the chopped walnuts).

Place finished truffles onto a wax-paper lined baking sheet and refrigerate for at least 30 minutes before serving. Store in fridge.

(lightly adapted from recipe found here.)

I’d love to hear from you if you end up making these. Enjoy!

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