Pinot Noir Chocolate Truffles

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Pinot Noir Chocolate Truffles are rich, decadent, and indulgent. These French confectionaries made with dark chocolate and dry red wine for a satisfying, bittersweet treat.

What do I need to make Pinot Noir Chocolate Truffles?

Pinot Noir Chocolate Truffles are essentially scoops of chilled ganache made with red wine. They look and taste very fancy, but have a very simple ingredient list. Here’s what you’ll need:

• 66% dark chocolate
• Organic Valley heavy cream
• Organic Valley butter
• Unsweetened cocoa powder
• Spice House Chocolate Extract
• Pinot noir (or other dry red wine)

How to I make Pinot Noir Chocolate Truffles?

Start by finely chopping the chocolate and place it in a heat safe bowl. I used 66% cacao, but you could certainly go darker if you prefer. Be sure to use a chocolate bar instead of chocolate chips.

In a small sauce pan, heat the cream until it is almost at a boil. Remove from heat and add the butter to mix in as it melts. Pour the hot cream over the chocolate and stir until all the chocolate is melted. If the chocolate doesn’t all melt, add an inch of water to the bottom of a double boiler and transfer the chocolate mixture to the top. Gently heat the boiler on medium-low and stir often as the chocolate finishes melting. Be sure not to allow any steam in the chocolate.

Then stir in the cocoa powder, chocolate extract, and pinot noir. Place the bowl in the refrigerator for 40 minutes. The chocolate should be firm, but not completely hardened.

Use a small cookie scoop (about one tablespoon) to scoop the chocolate onto a sheet of wax paper. For smoother looking truffles, roll the balls between your hands. (It will get messy as the chocolate warms up again!) You can also leave them with a textured look straight out of the cookie scoop (as pictured). When the truffles are formed, you may dust them with cocoa powder or powdered sugar. You could also dip them in melted chocolate and top with cacao nibs. The topping options are endless, so feel free to get creative! Leftover truffles should be stored in the refrigerator in an airtight container.

I hope you enjoy these Pinot Noir Chocolate Truffles! Be sure to leave a rating below and let me know what you think in the comments! Happy cooking!

More Recipes to Try

• Merlot Chocolate Cheesecake
• Sangiovese Chocolate Cupcakes
• Peanut Butter Chocolate Truffles

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Pinot Noir Chocolate Truffles

Pinot Noir Chocolate Truffles are rich, decadent, and indulgent. These French confectionaries made with dark chocolate and dry red wine for a satisfying, bittersweet treat.

Prep Time5 minutes mins

Cook Time10 minutes mins

Chilling Time40 minutes mins

Total Time55 minutes mins

Rachel Alexandra

Ingredients

• 8 oz dark chocolate 66% cacao
• ⅓ cup Organic Valley whipping cream
• 1 tsp Organic Valley butter
• 1 tsp cocoa powder
• 1 tsp Spice House chocolate extract
• ¼ cup Pino Noir or other dry red wine

Instructions

• Finely chop the chocolate and place it in a heat safe bowl.
• In a small sauce pan, heat the cream until it is almost at a boil. Remove from heat and add the butter to mix in as it melts. 
•  Pour the hot cream over the chocolate and stir until all the chocolate is melted. 
• Then stir in the cocoa powder, chocolate extract, and pinot noir. Place the bowl in the refrigerator for 40 minutes. The chocolate should be firm, but not completely hardened.
• Use a one tablespoon cookies scoop to scoop the chocolate onto a sheet of wax paper. For smoother looking truffles, roll the balls between your hands.  You can also leave them with a textured look straight out of the cookie scoop.
• When the truffles are formed, you may dust them with cocoa powder or powdered sugar. You could also dip them in melted chocolate and top with cacao nibs.
• Leftover truffles should be stored in the refrigerator in an airtight container.

Notes

Be sure to use a chocolate bar instead of chips, as bars tend to be higher quality. 

If the chocolate doesn’t all melt when the cream is poured over, add an inch of water to the bottom of a double boiler and transfer the chocolate mixture to the top. Gently heat the boiler on medium-low and stir often as the chocolate finishes melting. Be sure not to allow any steam in the chocolate.

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