Cabernet Sauvignon Truffles Recipe

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Cabernet Chocolate Truffles Recipe

The holiday season is a time to celebrate with family and friends centered around delicious food and wine. If you are still looking for the perfect “something sweet” to bring to your upcoming holiday gatherings, we have the most delightful Chocolate Cabernet Truffles recipe for you! Impress your guests (or hosts) and excite the wine connoisseurs in your life by making these delicious Chocolate Cabernet truffles paired with our 2018 Napa Valley Cabernet Sauvignon.

 

These Chocolate Cabernet Truffles are incredibly easy to make at home and are sure to be a showstopper for any special occasion. We found that these truffles paired wonderfully with our 2018 Napa Valley Cabernet Sauvignon. Sourced from the coveted Bosché, Keyes, Oakville, Stagecoach, and Sycamore Vineyards, the 2018 Napa Valley Cabernet Sauvignon exudes dark fruit aromas of blackberry, black currant, blueberry, and dark cherry alongside a spicy-sweet oak complexity. Nuances of dark chocolate and berry truffle flavors are found within each swirl of your glass dusted with cocoa powder, cola, aromatic cedar, cinnamon, clove, and graham crackers. This full-bodied Napa Valley Cabernet Sauvignon is rich and opulent with great texture and mouthfeel. In one word...delicious.

 

The 2018 Napa Valley Cabernet Sauvignon's sultry, complex flavors combined with the rich dark chocolate create a genuinely tasty Cabernet Chocolate Truffle that you must experience for yourself.

Recipe
Cabernet Truffles

Ingredients

1 cup Heavy Cream
1/2 teaspoon Vanilla extract
1 pinch Salt
3 oz. Freemark Abbey Cabernet Sauvignon
1 pound quality Dark Chocolate (chopped)
2 Tbsp. Unsalted Butter (softened)
4 oz. quality Cocoa Powder

Instructions

Heat cream, salt and vanilla to a boiling point. Add Cabernet and allow to simmer for five seconds.

Remove from heat and add the chopped chocolate, stirring until it is completely melted. After the chocolate is completely melted, add the butter and stir until it dissolves into the mixture.

Pour entire mixture into an air-tight container and place in the refrigerator. Let the chocolate cool until it sets and becomes rather firm. This can be done a day ahead of time.

When the filling becomes firm, use a melon baller (that’s been dipped in hot water and dried) and form it into small mounds the size of cherries, or a little less than 1/2 oz each. Place on sheet pans lined with baking paper. Refrigerate for ten minutes to set.

Roll the chilled filling into round balls between your hands. Place back on sheet pans and let them firm up in the refrigerator.

Roll the truffles in cocoa powder. When coated, gently place on a sheet pan with parchment paper.