Red Wine Chocolate Bon Bons #Choctoberfest

These bon bons could not be any more perfect if they tried: chocolate, red wine, and espresso?! Yes, please!

I wish I had a better picture of these bon bons because they were so darn delicious, but alas, they were so darn delicious and they did not last long. These were made in conjunction with my mom-in-law's birthday cake last December that was a chocolate cake with red wine chocolate buttercream. I actually put a few on the top of the cake for decoration.

I used a red wine that we lovingly referred to as our "fertility wine" -- Nick and I drank it one night and ended up with Mason 40 weeks later. Turns out that our fertility wine also worked its wonders on my sister-in-law and her husband too because 40 weeks after her husband devoured the bon bons they brought home with them, they ended up with little Miss Presley, my first niece. I jokingly warn them that I will make more food with fertility wine (which is unfortunately all gone now) so I can have more nieces and nephews.

These bon bons are a labor of love, but they are so good. Next time I make them (bwahahaha), I do want to try and make them a bit smaller because it's hard not to eat a whole one because they are so good, but they are also very rich. And don't miss out on the other chocolate recipes from #Choctoberfest bloggers today (scroll down to the bottom of the post to see them!) - it's only day 3, so there is tons of chocolatey goodness to come!

(Print)
What you need:
For the filling:

• 1 cup heavy cream
• 1/2 tsp. espresso powder
• 16 oz. dark chocolate, chopped
• 1/2 cup full-bodied red wine
• 1 tsp. vanilla
• 3 Tbsp. unsalted butter
• 1/2 tsp. sea salt

For the coating:

• 16 oz. dark chocolate, chopped
• 1/4 tsp. salt
• 1 tsp. coconut or canola oil

Directions:

1. For the filling: bring heavy cream to a gentle, rolling boil in a medium saucepan over medium heat. Stir in espresso until dissolved.
2. Meanwhile, place 16 oz. chopped chocolate in a large microwave-safe bowl. Pour cream mixture over the top and let sit for 2 minutes.
3. Stir until chocolate is completely melted and mixture is smooth.
4. Then quickly add wine and vanilla and mix until combined. Then add butter and stir until it is melted and combined.
5. Cover the bowl with plastic cling wrap and refrigerate for at least 4 hours and up to 12 hours.
6. Line a large baking sheet with parchment paper.
7. Using a small scoop, melon baller, or even a spoon, scoop the filling and shape into a little ball. Place onto prepped pan. Repeat with all filling.
8. Refrigerate for 1 hour or place in freezer for 20 minutes.
9. Meanwhile, melt 16 oz. chocolate, salt, and coconut oil in a small saucepan over medium-low heat. Whisk until completely smooth as it cooks.
10. Dip each chilled chocolate ball into the melted chocolate and place back on prepped pan.
11. Refrigerate for 15 minutes. Store in refrigerator!

Recipe from Baker by Nature

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