[shared_counts]
Click to rate this post!
| 8 oz bittersweet chocolate (60-70% cacao), coarsely chopped | |
| 1/2 c heavy cream | |
| 6 Tbsp unsalted butter, cut into small pieces | |
| pinch of sea salt | |
| 1/2 c red wine | |
| raw cacao or cocoa powder |
Click to rate this post!
| 1. | Place chocolate in a medium-sized bowl. Bring heavy cream to a simmer, add butter and stir until melted; pour over chocolate and stir with a spatula until chocolate is melted. |
| 2. | Add a big pinch of salt, red wine and stir until wine is incorporated. Pour into an 8x8-inch baking dish and refrigerate for at least 4 hours. |
| 3. | When ready to form truffles, use a small metal cookie scoop for even portions. Coat your hands in cocoa powder and gently roll chocolate until it forms a uniform ball; roll in cocoa to coat. Keep truffles refrigerated and take them out about 30 minutes before serving. |
Leave a Reply