Wine Truffles


  • 1/2 cup heavy cream
  • 8 oz bittersweet or semisweet chocolate (the quality of the chocolate is most important)
  • 6 tbsp unsalted butter cut into small pieces
  • 1/2 cup Natalie’s Estate Winery Cabernet Sauvignon
  • cocoa powder


  1. Coarsely chop chocolate and place into a medium sized bowl. 

  2. Bring cream to a simmer, add butter and stir until melted.

  3. Pour the cream over the chocolate. Stir with a spatula until the chocolate is melted. 

  4. Add the Natalie’s Estate Cabernet wine and stir until wine is incorporated.

  5. Pour into an 8x8 baking dish and refrigerate for at least 4 hours.

  6. Use a metal cookie scoop to scoop out a truffle. Coat your hands in cocoa powder and gently roll the chocolate until it forms a ball. Roll in cocoa to coat. Keep refrigerated.