#FreshTastyValentines - Rose Wine Dark Chocolate Truffles

Welcome to #FreshTastyValentines day 5! Join us for a full week of wonderful recipes to inspire your fresh and tasty Valentine's Day meals. We are sponsored by some pretty amazing companies this year and will get to highlight some amazing products and ingredients thanks to their generosity. Please visit the Kick-Off post here to see the FANTASTIC giveaway information!

I have never made a truffle before - I've made Oreo balls and that's about as close as I've gotten. These are incredibly easy and absolutely knock your socks off special.

I cannot think of a better Valentine's Day treat to make and share with your special someone! There is a hint of that gorgeous red wine in there, and such a punch of flavor and depth from the amazing Pacari chocolate.

My truffles came out very, very soft because I think I used a "heaping" 1/2 cup of whipping cream instead of a level or scant one, so keep that in mind if you make a batch. If you like a firmer texture to your chocolates, use a little bit less whipping cream. If you like them ooey gooey deliciously creamy and soft go for a generous 1/2 cup! And definitely don't forget the glass of Woodbridge Pinot to accompany these rich treats!

Rose Wine Dark Chocolate Truffles adapted from Table For Two

Ingredients
1 cup chopped Andean Rose Geranium Pacari Chocolate (I used a 1.76-oz bar of this and regular dark chocolate to reach 1 cup; took about 3 of the 1.76-oz bars)
1/2 scant cup heavy whipping cream
2 TBS Woodbridge Pinot Noir
Cocoa Powder for dusting (about 1/4 cup)

Instructions

1. In a small pot, bring the heavy whipping cream just to 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 add the red wine and whisk chocolate mixture. Mixture should be thick and smooth.
2. Cover with saran wrap, pressing the saran wrap onto the top of the chocolate mixture. Let chill in refrigerator overnight.
3. When ready to assemble, remove saran wrap from bowl and using a melon baller, scoop chocolate out and roll gently into a ball with your hands, then toss in the cocoa powder. Place onto a baking sheet lined with wax paper.
4. Continue until all chocolate has been used up. Refrigerate baking sheet of truffles for 30 minutes before serving.
5. Store in the refrigerator. 

*Full Disclosure: I received complimentary product from the #FreshTastyValentines sponsors for the purpose of recipe testing and review. I received no compensation for this post. All comments are 100% accurate and 100% my own.