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Cabernet Chocolate Truffles 3 Ways

Cabernet Chocolate Truffles 3 Ways

Tangerine Pomegranate Sugar | Rosemary Marcona Almonds | Dark Chocolate Cacao Powder & Cabernet Sea Salt

Recipe by: Gabrielle

YIELD: 18-21 truffles

Wine Pairing:  2015 Gabrielle Limited Cask 321 Cabernet Sauvignon, Napa County

PREP TIME: 10 minutes COOK TIME: 5 minutes REST TIME: 2 hours 30 minutes TOTAL TIME: 2 hours 45 minutes



  • ⅓ cup + 1 Tbsp. heavy whipping cream
  • ½ tsp. vanilla extract
  • 2 Tbsp. 2015 Gabrielle Limited Cask 321 Cabernet Sauvignon
  • ⅛ - ¼ tsp. + ½ tsp. GC Napa Valley Cabernet Sauvignon Finishing Sea Salt
  • 6 oz. GC Napa Valley 72% Dark Chocolate Chips, finely chopped *
  • 1 Tbsp. unsalted butter, room temperature
  • 1 sheet parchment paper
  • 1 pair disposable gloves, included in shipment as our gift
  • Mini fluted paper cups, included in shipment as our gift

Truffle Coatings

  • ¼ cup GC Napa Valley Natural Tangerine Pomegranate Rim Sugar (foodie exclusive)
  • 2 oz. GC Napa Valley Rosemary Marcona Almonds (foodie exclusive)
  • 1 Tbsp (.3 oz.) GC Napa Valley Rainforest Cacao Powder Unsweetened Dark Chocolate (foodie exclusive


  1. • Combine cream, vanilla, Cask 321 wine, and ⅛ - ¼ tsp. Cabernet Sauvignon Finishing Sea in a small saucepan. Bring to a gently simmer over medium heat. Remove from heat. Wait 1 minute then add chopped chocolate. Do not stir. Set aside for 4 minutes. Add 1 Tbsp. butter cut into 3 pieces. Stir gently until smooth. This mixture is called a ganache.
  2. • Transfer ganache to a small shallow flat dish or pie plate. Let sit at room temperature for 1 hour. Cover with plastic wrap and refrigerate for 1½ hours or overnight.
  3. • Chop the Rosemary Marcona Almonds to about 1/8” pieces. Set aside.
  4. • Put each truffle coating into its own individual small shallow bowl: Tangerine Pomegranate Sugar, chopped Rosemary Marcona Almonds, and Rainforest Cacao Powder Unsweetened Dark Chocolate.
  5. • Remove ganache from refrigerator. Using a small melon-baller, portion 18-21 two-bite little mounds of ganache (about 2 teaspoons each) and place on a baking sheet lined with parchment paper. Let sit for 15 minutes.
  6. • Wearing disposable gloves, roll each ganache mound between your hands to form a ball, called a truffle.
  7. • After truffles are formed, roll in coatings of your preference. Sprinkle a little Cabernet Sea Salt over the Cacao Powdered coated truffles, approximately ½ tsp.


Place truffles on a decorative glass plate or in individual mini fluted paper cups. Serve at room temperature. Keep truffles refrigerated in an airtight container.


  • ½ pint (8 fl. oz.) heavy whipping cream
  • 1 lb. unsalted butter
  • Vanilla extract
  • Parchment paper, 1 sheet
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