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You'll love this fun and easy recipe for Red Wine Chocolate Truffles! Because is there anything better than red wine and chocolate?!

Red Wine Chocolate BonBons

Ashley Manila
Homemade Red Wine Chocolate BonBons are an incredible treat to yourself or someone you love!
5 from 1 vote
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Prep Time 30 minutes
Cook Time 20 minutes
Inactive Time 6 hours
Total Time 6 hours 50 minutes
Servings 3 dozen red wine chocolate bonbons

Ingredients
 

For the red wine chocolate filling:

  • 1 and 1/4 cups heavy cream
  • 20 ounces dark chocolate, finely chopped
  • 1 teaspoon vanilla
  • 5 and 1/2 Tablespoons (78g/2.75 ounces) unsalted butter, cut into small cubes and at room temperature
  • 1/2 cup full-bodied red wine

For the chocolate coating:

  • 1 and 1/3 cups (226g/8 ounces) semi-sweet chocolate, chopped OR cocoa powder (see notes)

Instructions
 

For the red wine chocolate filling:

  • In a small saucepan over low heat, warm the cream just until it begins to boil. Remove cream from heat and add in chopped 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. 
  • 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:

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

Assembly:

  • Before you begin, make sure you have enough room in your refrigerator for both baking sheets; the truffles must chill before being dipped in the chocolate coating.
  • Line two large baking sheets with parchment paper and set them aside.
  • Measure 2 teaspoons of the truffle filling and 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 15 minutes before dipping in the chocolate.
  • 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 room temperature until set, about 1 hour. 

Notes

  • If you cannot find heavy whipping cream, regular heavy cream will work. Regular milk should not be used as a substitute.
  • Be sure to finely chop the chocolate so it easily blends with the cream.
  • Use real chocolate, not chocolate chips.
  • Store truffles, at room temperature, for up to 1 week.
  • You may skip the chocolate coating and roll the truffles in cocoa powder instead. 
 
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