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My last post I described some of my trip to Hill Top Winery, and how I was inspired by their Blackberry Delight Wine to create a dinner and dessert centered around it. During the tasting they described a recipe of replacing water in brownie mix with the Blackberry Wine, and here’s my twist on that dessert! This is an extremely easy truffle to make, which only consists of 4 ingredients (5 if you include the sugar topping). I use a mix of semi-sweet and dark chocolate in this recipe to balance the sweetness of the Blackberry Delight Wine. If you can’t get Hill Top, substitute with any other Blackberry Wine. If the wine you use is a dry wine, increase the semi-sweet to dark chocolate ratio to 3:1. I hope you enjoy this incredibly easy, yet succulent and fragrant dessert!
Active Prep Time: 5 minutes
Active Cooking Time: 5 minutes
Inactive Prep Time: 1-3 hours
  • 1/2 lb semisweet chocolate
  • 1/2 lb dark chocolate (60-70% cocoa)
  • 1 cup heavy cream
  • 5 tbsp Hill Top Blackberry Delight Wine
  • 2 tbsp granulated sugar for topping (optional)
1. Chop all the chocolate into small pieces that are easier for melting, and place into a medium bowl.
2. In a medium saucepan, add the heavy cream and wine. Cook at medium heat until boiling.
3. Stir the chocolate and cream until creamy and smooth. Pour into either silicone mini-muffin pans (as a mold) or into a shallow baking dish. Refrigerate in the fridge for 1-3 hours or until set.
4. Either remove the chocolate from the mold, or use small spoons to scoop out of the pan and roll into balls. Top with sugar if desired. 
5. Enjoy with a glass of wine or milk.
Chopped chocolate ready to melt
Cream and wine being heated
I could eat with from the bowl…

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