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!

The post The most decadent mixed chocolate & wine truffles appeared first on MyKitchen.

Show off your kitchen skills with these elegant DIY chocolate truffles. They are a lovely treat to have at functions or parties, and they’re super easy to make, we promise!

MAKES 30 // COOKING TIME 1 hour (leave overnight)

INGREDIENTS
For the dark-chocolate truffles
180 g good-quality dark chocolate, finely chopped
120 ml cream
10 g butter
For the white-chocolate truffles
200 g white caramel chocolate, finely chopped
100 g butter
2 tbsp cream
1 tsp vodka
1 egg yolk
For the coatings
50 g cranberries, finely chopped
50 g pistachios, finely chopped
20 g desiccated coconut, lightly toasted
Sweet cocoa mix (2 tsp cocoa + 2 tsp icing sugar)

METHOD
For the dark-chocolate truffles
1. Melt the chocolate, cream and butter in a double boiler over low heat. Remove it from the heat immediately after the mixture has come together.
2. Place in the fridge and leave to cool overnight.
3. Scoop out tablespoons of the mixture and roll into balls. Refrigerate until ready to serve.
For the white-chocolate truffles
1. Melt together the chocolate, butter, cream and vodka over low heat. Remove it from the heat immediately after the mixture has come together.
2. Beat in the egg yolk with an electric mixer.
3. Place in the fridge and leave to cool overnight.
4. Scoop out tablespoons of the mixture and roll into balls. Refrigerate until ready to serve.
5. Serve white and dark chocolate truffles with a choice of DIY coatings.

The post DIY chocolate truffles appeared first on MyKitchen.

Ah, chocolate and sesame seeds, an unexpected match made in heaven. The recipe for our dark chocolate and sesame truffles is just what you need if you are craving something sweet but are avoiding refined sugar. The antioxidant boost is also a perk that we are all too happy about!

MAKES 10 // COOKING TIME 90 min

INGREDIENTS
1 cup cream
300g dark chocolate, finely chopped
50g white sesame seeds, toasted
50g black sesame seeds, toasted

METHOD
1. In a small pot, heat the cream to just below boiling.
2. Place the chopped chocolate in a bowl and pour the warm cream over. Keep stirring until the chocolate has completely melted. Leave to cool for 1 hour, or until the mixture has set enough to shape into balls.
3. Combine the sesame seeds in a bowl. Roll the mixture into balls, then roll in the seeds to coat. Store at room temperature until ready to serve.

The post Dark chocolate and sesame truffles appeared first on MyKitchen.

Our guide on how to make chocolate truffles

MAKES 30

INGREDIENTS
For the dark-chocolate truffles
180g good-quality dark chocolate, finely chopped
120 ml cream
10g butter

For the white-chocolate truffles
200g white caramel chocolate, finely chopped
100g butter
2 tbsp cream
1 tsp vodka
1 egg yolk

For the coatings
50g cranberries, finely chopped
50g pistachios, finely chopped
20g desiccated coconut, lightly toasted
Sweet cocoa mix (2 tsp cocoa + 2 tsp icing sugar)

METHOD
For the dark-chocolate truffles
1. Melt the chocolate, cream and butter in a double boiler over low heat. Remove it from the heat immediately after the mixture has come together.
2. Place in the fridge and leave to cool overnight.
3. Scoop out tablespoons of the mixture and roll into balls. Refrigerate until ready to serve.

For the white-chocolate truffles
1. Melt together the chocolate, butter, cream and vodka over low heat. Remove it from the heat immediately after the mixture has come together.
2. Beat in the egg yolk with an electric mixer.
3. Place in the fridge and leave to cool overnight.
4. Scoop out tablespoons of the mixture and roll into balls. Refrigerate until ready to serve.
5. Serve white and dark truffles with a choice of DIY coatings.

The post DIY chocolate truffles appeared first on MyKitchen.