Pinot noir truffles

I really questioned my sanity when I was making these truffles. I asked myself ‘why on earth are you rolling truffles in 25°C heat?’ As the temperature outside rose, so did my inner temperature at the sticky chocolate mess I was trying to roll into balls. I tried to channel my inner Martha Stewart, but I was pretty sure Martha had never had this problem. So I channelled my inner Macgyver and got myself out of a sticky situation, so to speak, because who needs to roll truffles when you can set them in a slab and simply cut them up?!

These truffles are utterly delicious. They’re infused with my husbands favourite wine, Akarua Rua pinot noir. We visited this winery in Central Otago about 6 years ago on a child-free mini break (bliss), and ever since, we’ve always made sure there are a couple of bottles in the wine rack. The pinot is described as having layers of sweet ripe, red berries which pairs beautifully with some really dark chocolate.

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Ingredients

300g dark chocolate, coarsely chopped (at least 70% cocoa)
150g bittersweet chocolate, coarsely chopped (around 50% cocoa)
1c cream
1/3c pinot noir
3 teaspoons butter, softened
2 dessertspoons cocoa

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Method

Grease a 9×9″ baking pan and line with Gladwrap. Set aside.
Place the chocolate in a heatproof bowl. Set aside.
Add the cream to a small saucepan and heat over medium heat, swirling occasionally so a skin doesn’t form.
When it is just starting to boil, remove from the heat and pour it over the chocolate. Let it stand for one minute.
Gently begin whisking the chocolate and cream. The chocolate will start to melt and then all of a sudden magic happens and you end up with a glossy elixir of melted ganache.

Whisk in the wine and butter until fully incorporated.
Pour the mixture into the prepared tin and smooth the top. Press another layer on Gladwrap on top.
Pop it into the fridge to set. It will probably take at least 3-4 hours to set enough to slice. I left mine overnight.
Spoon the cocoa into a shallow dish. Line a baking tray with baking paper.
Lift the ganache onto a chopping board and slice into small squares. Toss each one in cocoa and set it on the lined tray.

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Store the truffles in the fridge until you’re ready to serve them. They will last for up to 10 days.

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