Desserts will never be quite the same once you’ve tried these decadent chocolate wine truffles! Take your pick of dark-chocolate red-wine or white-chocolate Champagne truffles.

For the dark-chocolate red-wine truffles

MAKES 20 // COOKING TIME 1 hour

INGREDIENTS
225 g dark chocolate, finely chopped
½ cup dry red wine
2 tbsp butter, at room temperature
40 g cocoa

METHOD
1. Place the chocolate in a heatproof bowl.
2. In a small saucepan over medium-high heat, bring the wine to the boil. Remove it from the heat and pour over the chocolate.
3. Let the bowl stand for 5 minutes to melt the chocolate. Whisk until it is completely melted and smooth. Then stir in the butter.
4. Allow the chocolate to sit until it begins to firm up, about 30–45 minutes. Stir every 5–10 minutes. If the chocolate gets too hard, melt it over a double boiler and then repeat the cooling process. (Don’t refrigerate the chocolate to shorten the cooling time. The texture will be uneven.)
5. Scoop up tablespoons of chocolate and roll between your palms into balls.
6. Roll the truffles in the cocoa until they are completely covered.
7. Line a baking tray. Places the truffles in a fine sieve and shake to remove the excess cocoa. Place them on the baking tray.
8. Place the chocolate wine truffles in the fridge to set. Store them in an airtight container in the fridge for up to 1 week. Let them come to room temperature before serving. If they have absorbed the cocoa powder, you can re-roll them before serving.

For the white-chocolate Champagne truffles

MAKES 40 // COOKING TIME 1 hour

INGREDIENTS
490 g white chocolate, finely chopped
½ cup thick cream
¼ cup sparkling wine
55 g butter, chopped, at room temperature
Icing sugar, for rolling
Pink sprinkles, for decorating

METHOD
1. Place 340 g chocolate in a heatproof bowl.
2. In a small saucepan over medium heat, bring the cream to the boil. Immediately remove it from the heat and pour it over the chocolate.
3. Let the bowl stand for 5 minutes to melt the chocolate. Whisk until it is completely melted and smooth. Add the sparkling wine and whisk until it is incorporated. Then add the butter and whisk until smooth.
4. Allow the chocolate to sit until it begins to firm up, about 30–45 minutes. Stir every 5–10 minutes. If the chocolate gets too hard, melt it over a double boiler and then repeat the cooling process. (Don’t refrigerate the chocolate to shorten the cooling time. The texture will be uneven.)
5. Dust your hands with icing sugar. Then scoop up tablespoons of chocolate and roll between your palms into balls.
6. Melt the remaining chocolate. Line a baking tray. Once chocolate is completely melted and smooth, use a fork or tongs to dip each truffle into it. Place them on the baking tray.
7. Scatter pink sprinkles over the chocolate wine truffles and place them in the fridge to set. Store them in an airtight container in the fridge for up to 1 week. Let them warm to room temperature before serving.

Recipes & styling: Diane Heierli
Photography: Christoph Heierli

These chocolate wine truffles will go down beautifully with a glass of spice and citrus mulled white wine!

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