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I found this recipe that inspires me to use a good red wine for making these truffles.  The recipe looks good, but I’ll have to play with it in order to get rid of the refined sugar that is in the chocolate.  I prefer to use natural cacao and find something else to add the sweet.

Dark Chocolate Red Wine Truffles - Gluten-Free + Vegan

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)
dash of 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.

I found this recipe at https://www.facebook.com/TastyYummies