Welcome to my latest obsession, and my Valentine to you!I made a huge batch of these, with the noble expectation that I would give some away! Um. Yeah. Nope. Didn’t happen. I will say, some are still on reserve for my Mom. (Chocoholic runs in the family.) But the rest? On reserve for my tummy.
Why am I so obsessed? Umm, because they are filled with red wine and chocolate so rich and dark is like a punch of love in your mouth!!!!! Who can resist that?
Oh, and Happy Valentines Day
So I’ve been been a bad little blogger this week, but adjusting to a work schedule, going to Vermont on weekends plus cooking photographing and posting is a juggling act that I’m just starting to figure out. Hopefully starting tomorrow I will get back on track, and there will be regular yumminess for you!
Plus I have an awesome new logo/ slight redesign coming out which will make the blog even more fun and user friendly!
But back to these chocolate. They are are awesome – and even though a slight indulgence (Hey, its Valentines Day!) – thanks to the wine and dark chocolate, they are just packed with anti-oxidants. Win. Win. Plus, they aren’t hard to make at all. I was fully expecting a giant mess when I started rolling out the truffles with my hands (its easier that way) but virtually no chocolate ended up on my hands. I was simultaneously thrilled and disappointed by this.
If you aren’t into dark chocolate? Substitute a lighter one. Like it sweeter? Roll it in powdered sugar instead of cocoa powder. Just be sure to use a bold wine – a Malbec, Rioja, or even complex Syrah will work (You do get to drink most of the bottle!) . That said, you could also just use cheap table wine (if budget is a concern). It will still have a delicious wine flavor, it just won’t pop as much in your mouth.
I hope you are all having a wonderful day with the one you love, and if you are rocking it solo this year I’m sending you a big virtual hug filled with Valentine’s Day love!
And, for more delicious dessert ideas and fun photo-sharings, be sure to join other readers on Facebook, Twitter, Instagram and Pinterest as we chat about all things food and fun (and check out ideas and behind the scenes photos I don’t share anywhere else!).
- 1 can full fat Coconut Milk
- 4 ounces Dark Chocolate (around 85%), chopped
- 1/4 cup bold Red Wine
- 2 tablespoons Coconut Oil
- 1 cup Cocoa Powder, plus some for rolling (alternatively use powdered sugar for rolling)
- Refrigerate coconut milk for several hours, to over night.
- Remove 1 solid cream from can, and add to pot (should be approximately 1 cup.)
- Place chocolate, red wine, and coconut oil in a heat proof bowl.
- Heat coconut cream in a saucepan over medium heat. When it starts to boil remove it from the heat and pour over the chocolate, wine and coconut oil. Begin stirring with a sturdy spatula until all chocolate is melted and mixture is smooth. Add cocoa powder and again mix until smoothl
- Refrigerate for about 20 -3 minutes when it starts to firm up.
- With a teaspoon, scoop out a small ball of chocolate, and using your hands, roll until it softens, and becomes round and smooth.
- Place on way paper to harden again. Repeat until all chocolate is used.
- Once chocolate has hardened, roll in cocoa powder or powdered sugar.