Chocolate Truffle with red wine

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Chocolate Truffle with red wine

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Chocolate Truffle with red wine

Prep: 30 mins

Cook: 20 mins

Inactive: 6 hours

Total: 6 hours, 50 mins

Yield: 3 x 12 pcs Red wine Chocolate Truffle

Homemade Chocolate Truffle with Red wine are an incredible treat to yourself or someone you love!

Ingredients

For the red wine chocolate ganache (filling):

OR

  • 1/2 cup good-quality liqueur (such as rum, Cognac, Armagnac, or Grand Marnier)

For the chocolate coating and dusting:

  • 226g semi-sweet chocolate couverture (about 60%)  

  • 200g dutch-processed cocoa powder

Instructions

For the red wine chocolate ganache:

  1. In a small saucepan over low heat, warm the cream just until it begins to boil. Remove cream from heat and add in the chocolate. Allow the mixture to sit, untouched, for two minutes, then whisk smooth. Stir in the vanilla and butter and vigorously whisk until smooth and shiny. Finally, whisk in the wine until completely combined.

  2. Pour the mixture into a medium bowl and cool to room temperature before tightly covering the bowl with plastic wrap and refrigerating for 4 hours, or until firm enough to scoop.

For the chocolate coating:

  1. Fill a medium pot one-third full with water and bring it to a low simmer over medium heat. Place a heatproof bowl that will fit on top of the pan snugly, but will not touch the simmering water, on top of the pan. Reduce the heat to low and add two-thirds of the chocolate callet into the bowl over the pot. Heat until the chocolate is completely melted, stirring occasionally with a rubber spatula. Once the chocolate is completely melted, remove the pan from the heat - keeping the bowl on top of the pan - and stir in the reserved chocolate.

  2. Right before dipping, pour the melted chocolate into a liquid measuring cup.

Assembly:

In Singapore, before you begin, make sure you have enough room in your refrigerator for both baking sheets; the truffles must be chilled before being dipped in the chocolate coating and only work in an air-conditioned room.

  1. Line two large baking sheets with parchment paper and set them aside.

  2. Measure 2 teaspoons (1 large melon ball scoop) of the truffle filling and work quickly roll it between your hands to form a ball. Transfer to the prepared baking sheet, and repeat with all truffles. Refrigerate the rolled truffles for at least 20 minutes before dipping in the chocolate.

  3. Remove the chilled truffles from the refrigerator and begin dipping them into the chocolate using a small spoon or fork. Transfer the dipped truffles back onto the baking sheets. Allow truffles to sit at aircon room until set, about 1 hour

  4. Begin rolling them into the chocolate powder using a small spoon or fork. Transfer the rolled truffles back onto the baking sheets.

  5. Allow truffles to sit at aircon room about 1 hour or refrigerator until set.

Notes

  • If you cannot find heavy whipping cream, regular heavy cream will work. Regular milk should not be used as a substitute.

  • Use best quality chocolate couverture.

  • Store your chocolate truffles chilled in refrigerator, for up to 1 week.

  • You may skip the chocolate coating and roll the truffles in cocoa powder instead.

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