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  • Sarah Rainey

Boozy truffles

Wine and chocolate. Two of my favourite things in the world. So what if I told you you could bake by MIXING THE TWO TOGETHER?! Or, better still, make chocolates out of wine. Mind. Blown. Right?!

When I heard you could make chocolate ganache (the rich, creamy fondant that's used to make truffles) out of alcohol - rather than cream - I couldn't believe it at first. But after much experimenting, I came up with these boozy truffles. They're devilishly indulgent, squidgy and sophisticated - all at the same time. Guaranteed to wow at dinner parties, no guarantees they won't leave you feeling tipsy...

Makes 14


225g milk chocolate

60ml red wine

1 tsp ground cinnamon, plus ½ tsp for dusting


Melt the chocolate in a Pyrex bowl suspended over a saucepan of boiling water, or heat it in the microwave for bursts of 20 seconds, stirring between each.

While it melts, pour the wine into a bowl and whisk in the cinnamon.

Mix the melted chocolate and spiced wine together until smooth and thick.

Put the resulting ganache in the fridge for 1-2 hours until it’s set.

Once hardened, use a teaspoon to scoop out balls of the mixture – around the size of a pound coin – and roll them between your palms.

Lay the truffles on a plate and dust them with the remaining cinnamon. Keep in the fridge until ready to serve. They should stay fresh for up to a week.

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