Red wine chocolate truffles in a homemade box of chocolates!
I’m not trying to make you look bad, honestly. I’m willing to admit that making my dude a homemade box of chocolates with these red wine chocolate truffles is a bit of an over-achievement. But, I have a little secret up my sleeve.
So, yes, I went to 3 hobby stores to find the perfect-sized heart boxes (these are from Target), and yes, I made strawberry pate de fruit. However, I only made 1 type of truffle, but I rolled them in two different coatings (one dark chocolate sprinkles, one cocoa powder), so it looks a whole lot more impressive.
But, I’m not done with the secrets. You see those perfect salted caramel squares? I plucked them from my favorite box of chocolates (fair-trade Ecuadorian dark chocolate from Heifer International for the win!). I would feel guilty about it for a hot minute, except good chocolate for a good cause is something I can get behind.
So, here’s your game plan to impress your dude (or your lady): make two types of homemade candy and then buy the rest to fill out the box. I have a lot of homemade candy recipes you can choose from!
What goes with red wine chocolate truffles?:
+red velvet cake truffles (how-to video!)
+easy homemade caramels
+peanut butter truffles
+homemade black licorice (yes, really)
+strawberry pate de fruit
+sugar-free chocolate truffles
+mashed potato truffles (don’t look at me like that)
+blackberry bon bons
+greek yogurt truffles
+cookie dough bites (oh yeah, baby)
+homemade peanut butter cups
You have lots of options. I chose the strawberry pate de fruit and the red wine chocolate truffles recipe that I’m sharing today. Mix and match, make one, make three, make them all, and fill up a heart-shaped box for your babe.
You win at Valentine’s Day!
- 1/2 cup heavy cream (or canned coconut cream for vegans)
- 8 ounces bittersweet chocolate, chopped into small pieces
- 1/2 teaspoon vanilla
- 1/2 teaspoon espresso powder (optional)
- 1/4 cup of your favorite red wine
- chocolate sprinkles or cocoa powder, for rolling (or both!)
- Heat the heavy cream in a small pan on the stove until small bubbles form around the edge of the pan, but do not let it boil. (If you're using canned coconut cream, use the same method).
- Place the chopped chocolate into a small bowl. Pour the hot cream over the top and let sit for 3 minutes without disturbing.
- Slowly begin to whisk in the vanilla and espresso powder (if using). Finally, whisk in the wine.
- Place the bowl in the fridge for at least 2 hours, or up to overnight. (If the chocolate rests in the fridge for more than 2 hours, it may need to sit on the counter for 30 minutes to soften before rolling).
- When ready to roll, have the sprinkles or cocoa powder (or both) in small shallow bowls.
- Using a cookie scoop or 1-teaspoon measure, scoop out balls of chocolate. Roll them in your hands into perfect balls--the heat from your hands will help form them into balls.
- Roll each ball in the cocoa powder or sprinkles (or both!) and place on a plate to set.
Amount Per Serving: Calories: 1760 Total Fat: 124g Saturated Fat: 76g Cholesterol: 136mg Sodium: 35mg Carbohydrates: 37g Sugar: 25g Protein: 20g