These truffles really will knock your socks off. They are rich and dreamy. They are luxurious and just one or two truffles will satisfy even the most hardcore of chocolate lovers’ cravings. The red wine taste is quite subtle but you really get it at the end. It is smooth and it finishes it so perfectly. I am not sure if anyone else enjoys sitting down with a nice full-bodied glass of red wine with a super high quality bite of dark chocolate. One of my most favorite flavor combinations ever.
Lots of love to you all today! In addition to making Valentine’s Day about your one true love whom you will likely shower with gifts and love, let’s look at it as a day to embrace love all around us. Including the love you should be showing yourself, your body and your health every single day of the year. This is the one and only body we will be given (at least in this lifetime), let’s do everything we can to protect it and give it the best. Every single day.
[print_this]Dark Chocolate Red Wine Truffles – Gluten-Free + Vegan
makes about 24+ truffles (depending on their size)
- 1/2 cup full-fat organic coconut milk (the canned kind, I like Native Forest)
- 1/4 cup virgin coconut oil
- 10 ounces high-quality vegan dark chocolate (at least 70% cocoa) – chopped – I used 85% Dark Chocolate
- 1/4 cup full-bodied red wine (Merlot, Cabernet Sauvignon, Shiraz, Bordeaux, Malbec, etc)
- pinch of sea salt
- 1/4 cup cocoa powder, for rolling
other options for rolling: coconut, almonds
In a double boiler, heat coconut oil and coconut milk over a low/medium heat, whisking until just melted and well incorporated. Add the chocolate, stirring continuously, not allowing it to heat too quickly. Just as soon as it is melted, remove from the heat, add the wine and stir very well to make sure it is all well incorporated and smooth. You have to be very careful with dark chocolate, it can very easily seize up if heated too quickly.
Pour into a 8×8 baking dish or a pie pan and refrigerate until the mixture is mostly set, but still pliable, about 45 minutes to an hour or so (it may take longer depending on the depth of your pan). Using a 1″ melon baller or a tablespoon, scoop out the chocolate and roll into balls using your hands. Place the cocoa power onto a small plate and roll the balls in the cocoa powder to coat, you can also put the cocoa powder in your hands and roll them around that way. Set them on a parchment paper lined cookie sheet. Once all have been rolled, place the sheet into the refrigerator for about 10-15 minutes, up to overnight to fully set.
Store the finished truffles in the refrigerator.
These truffles will keep up to two weeks in an airtight container in the refrigerator. Allow to come to room temperature for about 15 minutes, just before serving. [/print_this]
Thank you for the recipe….I will be making some this afternoon!! Cant wait to taste them. Just wanted to say that, like you, my husband and I LOVE to relax after kids are in bed by having a nice glass of cabernet and 85% dark chocolate. The perfect combo!!
Mmm…dark chocolate and red wine…I am pretty sure that this is a perfect pairing. I am going to have to make these ASAP!
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I think I would have a very hard time eating these in moderation. They look incredible. Pinning this recipe to try later. Thanks!
[…] Dark Chocolate Red Wine Truffles […]
Oh my, these sound heavenly! I love dark chocolate! Thank you for sharing…can’t wait to try them!
That recipe is great for Easter!
Thanks. I hope you enjoy if you make them.
Have just made these. They are amazing and my gf/ dairy free friends will love them on Xmas day 🙂 namaste x
I made these and the salted carmel tart this morning. I have had them in the fridge and freezer all morning and I can’t get either the tart or the truffles mix to set. I may have to give the tart some more time but the truffle mix is pliable but still to soft to roll into balls. Those that I have made are in the freezer and have not hardened anymore at all. What did I do wrong?
Hey Jenny,I am assuming you meant the salted chocolate tart?
Bummer! I have never had that problem before on either of those, not setting up. They may need more time, hopefully in a few hours they will be ready. The coconut oil should definitely start to solidify that would make them firm up. You kept the recipes as-is correct and you used coconut oil? What type of coconut milk did you use in the truffles? It was the canned full-fat variety, correct? Let me know on those things and hopefully we can trouble-shoot this together.
Yeah, I used the full fat coconut milk and coconut oil. Yes, I meant the salted chocolate tart. I mean they taste great but they are just soft. Maybe they just need more time but certainly more than 1 hour. I am in 6 hours now. The tart is in the fridge and truffle mix in the freezer. I will keep checking in on them. I do not know enough about chocolate to work well with it sadly 🙁
Hmm I am so sorry Jenny, I wish I could offer more advice. I have never had this issue. I hope after some time they firm up for you. Let me know.
I still love the recipe. It is not unusual for me to have to do something more than once to get it (in the kitchen anyway). Thanks!
I just made these and they are in the fridge cooling. I took a spoon and scraped every little drop out of that pan and ate it so much that it looked like I washed the pan!! Just like when I was a child and my mom let me lick the beaters clean!! If the sauce is this DELISH then the final outcome is going to be AWESOME!! The taste of the coconut oil; dark chocolate and red wine go together so smoothly and YUMMY!!! <3