Merlot-Infused Chocolate Truffles
Wanting to wow your sweetheart with something handmade? This decadent truffle is easy to make and can be adapted to your taste buds and preferences. As it is, the truffles are lush and creamy with only a hint of sweetness. Use this recipe as a template, but experiment with spices, wines and toppings. We, personally, loved the truffles infused with the 2009 CPR Merlot rolled in cocoa powder and pistachios.
- 10 oz. semi-sweet chocolate, chopped fine
- 3 Tbsp. unsalted butter
- ½ cup heavy cream
- 1 Tbsp. light corn syrup
- ¼ cup Merlot, or another red wine
- ½ cup each of cocoa powder, finely chopped nuts, toffee, coconut, etc. for coating truffles
- Place the chocolate and butter in a medium sized glass mixing bowl. Microwave for 30 seconds. Remove and stir. Repeat this process one more time and set aside. Note: not all of the chocolate will have melted.
- Heat the heavy cream and corn syrup in a small saucepan over medium heat until simmering.
- Remove from heat and pour mixture over the melted chocolate. Let stand for two minutes. Using a rubber spatula, stir gently until all the chocolate is melted.
- Gently stir in the Merlot. Pour the mixture into an 8×8 glass baking dish and place in the refrigerator for one hour.
- Place the ingredients you would prefer to coat your truffles on separate bowls or plates.
- Using a melon baller, scoop chocolate and shape into balls. Roll truffles in your preferred coating and place on parchment-lined sheet pan. Allow to set in a cool, dry place for at least an hour, or store in an airtight container in the refrigerator. Truffles are best when served at room temperature.
Yields 25-35 truffles depending on size