Dark Chocolate Shiraz Truffles


If red wine and dark chocolate could have a baby, this would be it. And it is heavenly. I find most commercial chocolate too sweet, so the strong dark flavour of these little guys is right up my alley. Make them big, make them small, serve them with fresh berries or mint: it’s what dreams are made of. And it’s a great make-ahead dessert: a bit of fun prep and then you can forget all about them until you’re ready to serve. They also seem much fancier than they are, and are surprisingly low on any of the ingredients that usually make calorie-counters break into a cold sweat. Almost no sugar and just a couple of tablespoons of butter and cream in a whole batch of truffles, for those of you who (a) are calorie-counters, or (b) always seem to have at least one at each dinner party. If you are not quite as much of a cocoa addict as me, you might want to add a little more sugar to the red wine, or use entirely regular dark chocolate rather than a 70% cocoa.

Shiraz Truffles

200g good quality dark chocolate, (1 x 70% cocoa, 1 x regular dark chocolate slab)
120ml shiraz
60ml cream
1.5 tblsp butter
1 tblsp brown sugar
cocoa, for dusting
* makes approx 25, depending how big you roll them

Bring the cream to the boil in a medium saucepan, and whisk in the butter and chocolate until melted and combined. Remove from the heat. In a separate saucepan, bring the wine and sugar to the boil. Slowly add the wine to the chocolate mixture , whisking until completely combined, then let cool at room temperature. Once cool, put the mixture in the fridge for at least 2 hours to get properly cold, but overnight is good too. Dust your (clean) hands with cocoa, and sprinkle a tablespoon of cocoa onto a chopping board or plate. Then roll tablespoons of mixture into round balls, using the board and/or your palms. I won’t lie, this can get messy, because the mixture melts FAST in your hands. So be speedy, keep re-dusting your hands with cocoa after every few truffles, and enjoy the messiness of it! I like to put the rolled truffles into mini paper cases, because (a) they look pretty, and (b) it makes them really easy to move between serving platters etc, but you can also leave them naked. Keep the truffles in the fridge until you’re ready to eat them, then take them out, dust with cocoa, and serve. These little guys are delicious – you’ll be surprised how many everyone will eat.

[Sidebar: I could have sworn I got this recipe from the Woolworth’s Taste magazine, but now I can’t figure out if that was the source, or how I adapted the recipe (if at all). My apologies.]


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