Chocolate and Red Wine Truffles

Wine and chocolate in one bite? Yes, please.

There’s more to wine than sips by the glass. This month, we’re partnering with Sara Forte of Sprouted Kitchen to share tips, insights and recipes featuring wine as the main ingredient.

Choco-philes know that truffles are the zenith of chocolate indulgence, thanks to their richness and unapologetic chocolate flavor. That can be taken one step further by marrying it with dark chocolate’s best friend: Red wine.

Wine and dark chocolate have a long history of being perfect partners. Because of the tannins in red wine and similar bitter components found in dark chocolate, the two make for quite the culinary duo. As people’s palates and knowledge of both — as well as the availability of high quality products — continue to grow, so do the pairing opportunities. For example, five or 10 years ago, finding a single-origin bar of dark chocolate with tasting notes on the label would have been quite the treasure hunt, but now most high-end grocers likely carry at least one, and you can customize the flavors to match your favorite wine.

Following the lead of Ina Garten, consider using a mix of bittersweet and semisweet chocolate in your truffles. While both are very deep on their own, they are well matched with the heavy cream to create a nice balance. Other recipes may suggest chocolates from 56% cocoa up, depending on personal preference.

Truffles can be temperamental, but you don’t need to be a chocolatier to tame them. One quick tip: Continue to stir or whisk the chocolate as it cools down to room temperature. Not constantly, but every five minutes or so, just to make sure the chocolate settles evenly. Also, because you can’t use too much wine without compromising the chemistry of the chocolate, be sure to stick with a bold wine with these truffles to make sure the flavor comes through in the finished product.

As we ease into holiday season, truffles tend to conjure warm feelings of family and friends gathering — making them a great seasonal gift. Wrap these up in a small box with parchment paper and know there is no getting around the fact that cocoa will make a bit of a mess. But a little chocolate smear never hurt anyone! A glass jar with a cute topper would be a charming vehicle for these treats as well.

Generally, truffles are pretty soft and fudge-like, so keep them refrigerated at home until you’re ready to eat or gift them. If you do gift them, suggest that the receiver store them chilled until ready to enjoy, so that they keep well.

Live.Love.Lux Tip: Never worry about burnt chocolate with the Electrolux Induction Range — your heat will maintain a precise, even temperature thanks to exceptional temperature control.

Port Chocolate Truffles

"I chose port in this recipe because it has a stronger flavor than a red table wine, but a good hearty table red could work as well." –Sara

Servings: Makes about 20-30



3 1/2 ounces bittersweet chocolate

3 1/2 ounces semisweet chocolate

1/2 cup heavy cream

3 tablespoon port or red wine of choice

Cocoa powder, for rolling


Chop the chocolate fine and put it in a glass bowl. Warm the cream in a small saucepan until it just begins to bubble (being careful not to scald).

Pour the warm cream over the chocolate and stir to combine. Let the cream melt the chocolate. If the chocolate does not melt completely, put the bowl over simmering water to finish melting. Whisk in the port and allow the mixture to cool. About 30 minutes. It will still look pretty wet and that is ok, it will firm up in the fridge.

Prepare a small bowl with about 1/3 cup cocoa powder. Line a baking sheet with parchment for your prepared truffles. Using a small spoon or heaping teaspoon, make dollops of the chocolate mixture and roll them roughly between your palms. If they are still too soft, roll them after you’ve chilled the tray in the fridge for 15 minutes.

Roll the chocolate into spheres and then toss them in the cocoa powder to coat. Put them back on the baking tray and allow them to chill for a few hours to settle.

The truffles can be made a few days in advance and kept in the fridge until needed.

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