Dark Chocolate Truffles Recipe

Staff Writer
Dark Chocolate Truffles Recipe
Dan Mills


A decadent dessert deserves a proper wine pairing. What to choose? Try a Cabernet sauvignon or Meritage. 

Deliver Ingredients


  • 1⁄3 cup heavy cream
  • ½ teaspoon vanilla extract
  • Scant pinch of salt
  • 2 tablespoons Cabernet sauvignon wine
  • 6 ounces high-quality semisweet or bittersweet chocolate, chopped
  • 1 tablespoon unsalted butter, at room temperature
  • ¼ cup high-quality unsweetened cocoa powder, plus more for dusting
  • Confectioners’ sugar, for dusting


In a heavy, medium-size saucepan, combine the cream, vanilla, and salt. Bring to a boil over medium-low heat. Stir in the wine.

Remove from the heat and stir in the chopped chocolate until completely melted. Stir in the butter until it melts and is completely incorporated into the chocolate. Pour into a container, cover, and refrigerate until firm, at least 2 hours.

Line 2 baking sheets with parchment paper. Using a teaspoon or melon baller (dipped in hot water and dried), shape the chocolate into 1-inch balls. Place on the prepared baking sheets. Refrigerate for 10 minutes.

Spread the cocoa powder on a rimmed plate. Roll the truffle balls gently between your hands to shape into smooth round balls. Roll each truffle in cocoa powder. Dust 6 small plates with cocoa powder or confectioners‘ sugar. Arrange 3 or 4 truffles on each plate and serve.

Chocolate Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Chocolate Cooking Tip

When melting chocolate, use a double boiler and stir occasionally to avoid scorching chocolate at the bottom of the bowl.

Chocolate Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.