i like chocolate. a lot. like, more than a friend. so chocolate truffles are really one of my very favorite things to eat.
i also like red wine. it’s probably my drink of choice.
and if i’m feeling really fancy shmancy, and i’m wanting a very special treat, some good quality dark chocolate and a glass of red wine is pretty much perfection.
if anyone else feels the same way, i have good news. it just got a whole lot easier to eat dark chocolate and red wine. i saw the original recipe for these truffles on erica’s sweet tooth a while ago, and i’ve been wanting to try it ever since. and i finally decided that this was the week. and for some reason, i decided to make them vegan.
i fully, honestly, truly believe that these vegan truffles are 100% as good as if they had been made with dairy. they are rich, creamy, decadent, and deeply chocolatey. the red wine adds a special layer of complexity where the flavor of the wine shines through and compliments the chocolate without competing with it. these are a truly elegant dessert.
rich, creamy, decadent chocolate truffles that just so happen to be vegan, with an added punch of red wine flavor.
- 20 ounces dark chocolate, divided
- ½ cup coconut milk
- 5 tablespoons red wine
- 1 teaspoon vegetable oil
- put 9 ounces of the chocolate with the coconut milk in a small bowl. microwave the mixture in 30-second intervals, stirring between each interval, until the mixture is completely smooth and combined. add the wine and stir to combine. cover the bowl with plastic wrap and let it chill in the fridge for at least 2 hours.
- once the chocolate mixture has chilled, scoop out tablespoon-sized chunks of it and roll them into smooth balls. your hands will get messy. embrace it. place the balls on a baking sheet lined with waxed paper and let them chill in the fridge for at least 30 minutes.
- put the rest of the chocolate in a small bowl with the oil. microwave the bowl in 30-second intervals, stirring between each interval, until the chocolate is completely melted and smooth. you can also melt the chocolate over a double boiler if you want.
- drop your chilled truffle balls into the melted chocolate, let any excess chocolate drip off, then set them back on your waxed paper-lined baking sheet. you can do this with a fork or a spoon, or i like to do it by sticking a toothpick into each truffle to use as a sort of handle.
- if you want to top the truffles with sprinkles or anything else, do it while the chocolate is still wet.
- put the truffles back into the fridge for at least 30 minutes for the chocolate to harden. refrigerate them until you're ready to serve.