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  • Writer's pictureAVA KING

Red Wine Dark Chocolate Truffles


12 oz 70% dark chocolate

1 tsp espresso powder

1 cup heavy cream

3 tbsp red wine - such as (port, chianti, merlot)

1/2 cup cocoa powder

garnish with sea salt or dried edible rose petals


01) Melt chocolate with the heavy cream in a bowl over a double boiler on medium to low heat

02) Mix in the espresso powder. Stir the chocolate occasionally til almost fully melted. Take off the heat when there are no large chocolate pieces.

03) Mix in the red win and mix to combine. Cover the bowl with plastic wrap letting it touch the top of the chocolate so it does not create a skin

04) Chill the chocolate in the fridge for about 2 to 3 hours or overnight. Use an ice cream scoop about 1/2 inch to scoop the chocolate and roll into balls. Roll them in the cocoa powder. Garnish with sea salt and rose petals


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