Cheers to Vegan Sweets!
These truffles are the perfect finish to a dinner party or small gathering.
Yield: 15 to 20 truffles
© 2019 Kelly Peloza · Reproduced with permission.
- Len favorited Red Wine Chocolate Truffles 08 Apr 17:56
- HylianWriter534 favorited Red Wine Chocolate Truffles 04 Aug 02:26
- Chudames favorited Red Wine Chocolate Truffles 05 Jun 00:32
- KelliDroze added Red Wine Chocolate Truffles to Sweet 02 Jun 05:20
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- Emma H. favorited Red Wine Chocolate Truffles 31 May 13:36
- jade.owen.338 added Red Wine Chocolate Truffles to Vegan (for Brian) 30 May 20:06
- Creative Publishing international published her project Red Wine Chocolate Truffles 18 Mar 13:32
Melt the chocolate, wine, and milk together in a double boiler over medium heat or in a glass bowl in the microwave, then pour into the first bowl. Stir until completely smooth, then set aside for 5 minutes.
Fill the other bowl with ice and about 1 cup (235 ml) water.
Place the bowl filled with the melted chocolate into the ice bath. Using electric beaters on high speed, start whipping up the chocolate evenly around the bowl. Add the margarine and continue whipping.
You will see bubbles forming everywhere, and the chocolate mixture will start to thicken up to the consistency of heavy cream after a few minutes. Continue whipping until the consistency becomes very thick, then stop. Over whipping could cause the filling to become soft and collapse, or become grainy.
Place the bowl in the refrigerator and let chill and thicken.
Prepare a baking sheet with parchment paper or a silicone mat and pour some cocoa powder into a shallow bowl.
Using a small cookie scoop, make balls that are about 1 inch (2.5 cm) in diameter, then roll in the cocoa powder and place on the baking sheet.
Place the tray of rolled truffles in the refrigerator for at least one hour, then eat! Keep stored in refrigerator in an airtight container for up to 2 weeks.