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Mulled wine truffles


Makes: about 22
timePrep time: 40 mins
timeTotal time:
Mulled wine truffles
Recipe photograph by Kris Kirkham

Mulled wine truffles

All the flavours of Christmas wrapped up in one decadent chocolate hit, the perfect after dinner treat

Makes: about 22
timePrep time: 40 mins
timeTotal time:

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Nutritional information (Per truffle)
Calories
123Kcal
Fat
8gr
Saturates
5gr
Carbs
11gr
Sugars
11gr
Fibre
0gr
Protein
1gr
Salt
0gr

Ingredients

For the truffles
  • 200ml red wine
  • 2 strips of orange zest
  • 1 tsp ground cinnamon
  • 4 whole cloves
  • a pinch of ground nutmeg
  • 2 tbsp light brown sugar
  • 150g dark chocolate, chopped
  • 125ml double cream
To decorate
  • cocoa powder, sifted
  • 150g dark chocolate, chopped
  • 50g white chocolate, chopped
  • gold edible glitter spray

Step by step

Get ahead
These keep for up to 1 week in the fridge, or can be frozen.
  1. Put the red wine in a pan with the orange zest, cinnamon, cloves, nutmeg and brown sugar. Heat gently until the sugar dissolves, then bring to a simmer and reduce to around half its original volume. Discard the whole spices and set the mulled wine aside.
  2. Place the chocolate in a heatproof bowl over a pan of simmering water, making sure the bottom of the bowl doesn’t touch the water, and melt the chocolate.
  3. Place the cream in a saucepan and heat over a medium heat until it is just at boiling point, then pour the cream over the melted chocolate and whisk to combine. Whisk through the reduced mulled wine and then leave to cool to room temperature. Once cool, using an electric whisk, beat this ganache until it is thick, then chill in the fridge for a minimum of 2 hours until very firm.
  4. Line a tray with baking paper and using a teaspoon, spoon out small scoops of the truffle mix. Drop in the cocoa powder, then shape into spheres with your hands. Place on the lined tray and chill again for another 1-2 hours.
  5. To decorate, melt half the dark chocolate in a heatproof bowl over a pan of simmering water, making sure the bottom of the bowl doesn’t touch the water. Finely chop the remainder of the dark chocolate. Remove the melted chocolate from the heat and stir in the finely chopped chocolate. This helps to get the chocolate to the right temperature, and to retain its gloss. Carefully dip the truffles in the chocolate, transferring to the lined tray once completely covered. Leave to set.
  6. Once the truffles have completely set, melt the white chocolate and put it in a disposable piping bag. Snip off the tip and drizzle lines of chocolate over half of the truffles, then spray the remaining truffles with gold lustre. Keep in the fridge.

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