Here are my simple yet gorgeous red wine-infused truffles for Valentine’s Day.
Start by bringing 150ml of double cream, 30g of butter and a tablespoon of sugar to simmering point.
Meanwhile break up two bars of quality dark chocolate. Pour the cream mixture on top, add two tablespoons or red wine and mix until smooth. Place in the fridge for about 3 hours to set.
Make walnut-sized truffles. And the the fun bit, roll in your favourite toppings - I’ve got blitzed pistachio, delicious ground lotus biscoff biscuits and classic cocoa powder.
Served with a velvety and juicy red and enjoy!
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