- ¾ cup heavy cream
- ¼ cup red wine (I recommend using something fruit forward, like red zinfandel or cabernet)
- 2 tablespoons pomegranate juice
- Pinch of fine salt
- 1 teaspoon instant espresso powder
- 10 oz bittersweet chocolate, chopped (I recommend 60-70% dark)
- 1 teaspoon vanilla bean paste (or extract)
- Sprinkles or cocoa powder, for coating the truffles
- Combine the heavy cream, red wine, and pomegranate juice in a small saucepan and place over medium heat. Add in the salt and espresso powder and stir to combine.
- Meanwhile, chop the chocolate and place it in a large heat-safe bowl.
- Heat the cream mixture, stirring frequently, until it is just starting to bubble around the edges without letting it come to a boil.
- Pour the hot cream over the chocolate and allow the mixture to sit for a few minutes. Then, gently and slowly stir to combine. Keep stirring until the mixture is smooth and creamy.
- Whisk in the vanilla bean paste until well incorporated.
- Cover the bowl with plastic wrap and place in the fridge to set for at least 2 hours (you can store this mixture in the fridge for a couple days, if needed).
- Remove the bowl from the fridge and allow it to sit at room temperature for about 10 minutes.
- When you’re ready to form the truffles, pour the sprinkles and/or cocoa powder into shallow bowls.
- Using a cookie scoop, scoop out balls of chocolate. You can make them as a big or small as you like. Roll them in your hands to form smooth balls. Roll each truffle in your coating of choice and place on a parchment-lined baking sheet.
- Enjoy immediately or place the baking sheet into the fridge to chill. Enjoy chilled or at room temperature. Store any leftover truffles in an airtight container in the fridge.