Today I’m admitting that I’m a little odd — and proud of it.
Truthfully, given a choice for a gift, I’d usually pick food over jewelry. Yes, really. Most of the time I’d choose chocolate.
It’s not that I don’t like jewelry — I do, but I’m picky in a strange way. I gravitate toward costume pieces: bright colors, big gems, bold jewel tones. Give me something gaudy from a mall shop or Target and I’ll wear it until it falls apart. I value color and fun over classic diamonds and delicate heirlooms. I’m not aiming for elegance; I want personality.
I say this as a 30-year-old curled up watching an old sitcom at night, and the idea of fine jewelry doesn’t exactly fit that image. I’d still appreciate a diamond, of course, but I’d be just as happy — if not happier — with a box of colorful truffles.
I’m aware that this isn’t exactly the traditional path of saving treasures to pass down. Neon hoop earrings probably won’t survive to 2060 as family heirlooms. But that’s fine — I’d rather make memories and eat good things than fret over brooches for future granddaughters. Besides, I do own a very reliable refrigerator that may still be around in fifty years.
So imagine my delight when someone handed me truffles made with red wine for Valentine’s Day — cabernet-spiked chocolate treats rolled in pink sprinkles that left a rosy streak on everything they touched. I loved them so much my hands stayed a little pink for days. Yes, I may have gone a bit overboard with sprinkles lately, but that’s the kind of indulgence I’ll defend.
Now, edible jewelry? That’s exactly my speed.
Cabernet Chocolate Truffles
Yield:
30
2 hrs 30 mins
Pin Recipe
Leave a Review »
Ingredients
- 3/4 cup heavy cream
- 5 ounces milk chocolate, chopped
- 5 ounces dark chocolate, chopped
- 3 tablespoons your favorite cabernet sauvignon
- sprinkles or cocoa powder for rolling
Instructions
-
Place chopped chocolate into a large heatproof bowl.
-
Warm the heavy cream in a saucepan over medium heat. Once it begins to boil, remove from heat and pour the hot cream over the chocolate. Add the cabernet, let the mixture sit for about 3 minutes, then whisk until smooth. Cover the surface directly with plastic wrap and chill in the refrigerator for at least 2 hours (overnight is ideal).
-
Scoop the set chocolate with a small melon baller or spoon and roll into balls on wax paper. Roll each truffle in sprinkles or cocoa. Chill the truffles for about 30 minutes before serving. They’re best cold but can sit at room temperature for a few hours; keep refrigerated when not serving.
Notes
Did you make this recipe?
Share photos on social media and tag your creations. Thank you — I appreciate you!
Chocolate jewelry — now that’s a gift I can get behind.