never cook with a wine wouldn't drink

Red Wine Truffles

As desserts go, truffles are impressive. I've yet to encounter someone who did not ooh and ahh over these lumpy little blobs of cocoa dusted goodness -- and the bonus for the chef is that they are ridiculously easy to prepare. This recipe makes approximately 20 truffles.


1/4 cup heavy cream

4 Tbsp butter

8 ounces semi-sweet chocolate

1/2 tsp vanilla extract

1/8 cup plus 2 Tbsp ACADÉMIE Blend #3

Raw cacao powder (I like Navitas Naturals brand) or substitute cocoa powder

Pinch of sea salt, optional

Pinch of cinnamon, optional

Buy the wine for this recipe by clicking here


Scald the cream in a heavy bottomed saucepan, then add the butter. As soon as the butter has melted, turn off the heat. Add the chocolate and stir until completely incorporated. Add the vanilla and red wine, stirring until smooth.

Spoon mixture into a glass bowl and transfer to refrigerator to chill for 1 hour. Set out a small bowl of raw cacao or cocoa powder with a pinch of sea salt and cinnamon mixed in, if using. With a teaspoon, scoop out portions of the chocolate and roll in your hands to make a round shape, then roll in cacao powder to coat. Set on serving tray and then return to fridge.

Allow truffles to warm slightly, 10 minutes or so, before serving.

1.5 hours total (including 60 minutes in fridge)

20 truffles

ACADÉMIE Kitchen Creations