It’s almost Valentine’s Day and tonight I made some bitchen’ Chocolate-Grenache truffles for a Valentine’s Day pajama party I’m attending tomorrow. The requirements? Jammies, vino and some sort of chocolate goodness to share. I had a few glasses left of the 2009 Bitch Aragon Grenache from Spain that I opened last night to pair with my pizza and decided to use it up in this easy-to-make and oh so decadent recipe.
- 10 ounces semi sweet (60%-70% cocoa)* chocolate (chopped small)
- ¾ cup unsalted butter
- 1 cup grenache wine (you can substitute any strong red wine. I’ve make Cabernet and Zin truffles before… experiment and have fun!)
- 6 tablespoon heavy cream
- 1 ¼ cup confectioners sugar (sifted)
Once chilled, use a scoop to portion the truffles and roll to desired ball size. Roll in following mixture to coat.
- 1/3 cup confectioners sugar
- 2 tablespoon cocoa powder
- 1 teaspoon ground cinnamon
Makes 24 truffles *Use the best quality chocolate you can find. Chocolate chips will not work well for this recipe.
Thanks to our winery chef, Robin Lehnhoff-McCray, who shared with me a similar recipe many years ago!
Like this recipe? Check out our Chocolate Cranberry Zinfandel Brownies recipe.
This is a wine about pleasure. Subversive pleasure. Dark cherry and raspberry aromas are underpinned with spicy, peppery notes with hints of anise. Aragon Grenache displays extraordinary natural acid balance, even at elevated ripeness levels
Winemakers will tell you that Grenache is a bitch to grow. And, it’s a bitch to make. It’s a wine that can easily be vapid, but potentially as profound as wine gets. Bitch Grenache Aragon 2009 from a selection of un-oaked Grenache wines from various sub-regions of Aragon and Navarra, around the Southern regions of the Ebro river valley. The wine sees no oak. The objective of the wine is to provide pure, explosive, unadulterated, hedonistic, uncompromising, juicy Grenache.