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So much commotion over the holiday meals. Vegetarian or meat? Gluten free or wheat? Dairy or dairy-free? With so many conflicting preferences and requirements these days, it’s hard to choose what to serve or what to bring.
Enter the truffle – your answer to the dessert conundrum. It’s easy to make a batch of vegan and dairy treats and address everyone’s needs. A perfect bite-size dessert that doesn’t take a lot of time, can be made way ahead of your event and decorated in many styles.
Don’t want the added red wine? Feel free to substitute with more liquid (heavy cream or coconut milk). For an added kick, add in 1 teaspoon chili powder for a chocolate chili version.
Pinot Noir Truffles
Makes 2 dozen
6 ounces good quality dark chocolate (65% cacao or higher)
½ cup heavy cream or full fat coconut milk (well stirred)
2 tablespoons Pinot Noir
½ cup unsweetened cocoa, sifted
Garnish with finely ground nuts, chocolate jimmies or holiday sprinkles
Line an 8 X 8 pan with parchment, letting extra hang over the edges on two sides.
Chop the chocolate into small bits and place in a bowl. Bring cream or coconut milk to a low boil in a small, heavy saucepan: pour over chocolate. Let stand 5 minutes; stir until smooth. Whisk in wine if using. Pour into pan, and even off the top with a spatula. Refrigerate until firm, at least 3 hours or overnight.
Scoop ½ – 1 teaspoon of chilled chocolate and quickly roll into a ball. Continue until the mixture is used up. Roll each truffle in cocoa to coat, or other garnish. Chill until firm. Store in an airtight container in the refrigerator for up to 2 weeks.
Lift out any leftover bits of chocolate; melt and chill again. Roll and decorate as directed above.
photos by LSIC