Make it decadent with Rhiannon Red Wine Chocolate Truffles!
3/4 cup heavy
8 oz semi-sweet chocolate
8 oz bittersweet chocolate
1 tbsp butter
1/2 cup Rhiannon Red Wine
1 teaspoon vanilla
Add the chocolate to a heatproof bowl.
Heat the heavy cream and butter until boiling, stir and watch constantly.
Add in the vanilla.
Pour the hot milk over the chocolate and let it sit for a few seconds.
Stir together until all of the chocolate is melted.
Add in half of the red wine and mix, then add in the other half – continue to mix until incorporated.
Pour into an 8×8 square pan
Refrigerate for 2-3 hours, until chocolate mixture has hardened.
Using a cookie scooper, scoop down the row until the scooper in full.
Then, release and form into little truffles.
Roll into cocoa powder, crushed freeze-dried raspberries (or strawberries) or dip in melted chocolate