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