Ingredients

The following ingredients have 4 Servings
  • 2 cups chopped dark chocolate
  • 1 cup heavy whipping cream
  • 4 tablespoon red wine (any kind)
  • 1 cup non-pareils sprinkles

Instruction

  • In a small pot, bring the heavy whipping cream to just a boil. Remove from heat and pour over the chopped dark chocolate (which should be in a microwave safe bowl). Let stand for 3 minutes then whisk together red wine and chocolate mixture. Mixture should be thick and smooth.
  • Cover with saran wrap, pressing the saran wrap onto the top of the chocolate mixture. Let chill in refrigerator overnight.
  • When ready to assemble, remove saran wrap from bowl and using a melon baller, scoop chocolate out and form into a ball with your hands then roll around in sprinkles. Place onto a baking sheet lined with wax paper.
  • Continue until all chocolate has been used up. Refrigerate baking sheet of truffles for 30 minutes before serving.
  • Store in the fridge if not eating but they will be fine room temperature. I prefer them straight out of the fridge though!