Red = Red wine; White = Frangelico; Yellow = Peanut Butter

Truffles!

Today I bring to you…chocolate!! I saw a recipe for Red Wine Chocolate Truffles on Sprinkle Bakes website, and decided I absolutely had to try it. But before I did, I got to thinking. What if I tried it with Frangelico? I asked myself. My answer? I better try it out, in order to make the world a happier place! I sacrifice so much for deliciousnes.

 

Red = Red wine; White = Frangelico; Yellow = Peanut Butter

 

I messed around with the ganache recipe, and split it up so I could make one batch with red wine and one with Frangelico. Then, for funsies, I made another batch with peanut butter. I was going to do Nutella too, but I have decided to do that some other day.

For the melted chocolate part, I chose not to bother with tempering chocolate and instead bought Dark Chocolate Wafers from Michaels (which is where I also bought the candy mold, candy decorating pens, and craft brush all in the baking section). All you have to do is melt them in the microwave and you’re good to go! In total I made 42 truffles, and I only went through about 1.5 bags of the chocolate wafers (12 oz each bag). You definitely only need to make one batch of ganache, it will be more than enough. I have a ton left over, I guess I’ll just have to make more!

Make the ganache first. They’re pretty much exactly the same, you can probably try a different flavor if it makes you happy.

 Printer Version

Red Wine Ganache

4 oz. semi-sweet or dark chocolate (in bar form)
¼ cup heavy cream
2 Tbsp. dry red wine (such as Chianti)

Finely chop chocolate. In a small saucepan heat the heavy cream until it just comes to a small simmer. Remove from heat, and pour it over the chocolate. Stir until chocolate has melted. Stir in red wine. Cover and refrigerate until set, about 1 hour.

Frangelico Ganache

4 oz. semi-sweet or dark chocolate (in bar form)
¼ cup heavy cream
2 Tbsp. Frangelico

Finely chop chocolate. In a small saucepan heat the heavy cream until it just comes to a small simmer. Remove from heat, and pour it over the chocolate. Stir until chocolate has melted. Stir in Frangelico. Cover and refrigerate until set, about 1 hour.

 

Now, the fun part!

Melt the chocolate wafers, 1/2 a bag at a time. Fill each mold about 1/4, and using a clean brush bring the chocolate up the sides of the mold. Let the chocolate set, then repeat (using a little bit less chocolate) to make sure the chocolate mold is completely covered. Repeat one more time, 3 layers in total.

Chocolate!!!

When chocolate is set, spoon a small amount of ganache into the mold, leaving room at the top for the final layer of chocolate. Place in freezer for a few minutes to get the ganache a little more firm.

Ganache filled!

Cover with a layer of chocolate, making sure it is sealed and completely covering ganache. Try to make it as flat as you can. Let chocolate set, and once it’s hard you can gently remove the truffles from the mold. Decorate with candy decorating pens if desired.

They’re so pretty, and tasty, and wonderful

 

My attempts to cut them open without squishing them to let you see the inside

One thought on “Truffles!

  1. Senka

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