Box Of Brix Truffles Recipe

Prepare chocolate

Place the finely chopped semisweet chocolate in a heatproof bowl and set aside near the stove so it's ready when cream is heated.

Heat cream and wine

In a medium saucepan, combine the heavy cream, Kelleher Cabernet Sauvignon and light corn syrup. Warm the mixture over medium heat, stirring occasionally, and bring it just to a gentle simmer (small bubbles forming at the edge). Do not boil — total time to reach simmer is about 5–7 minutes.

Emulsify ganache

Immediately pour the hot cream-and-wine mixture over the chopped chocolate. Let sit undisturbed for 2 minutes to soften the chocolate, then gently whisk from the center outward until smooth and glossy and all chocolate is melted (about 1–2 minutes).

Finish ganache

Whisk in the unsalted butter and salt until incorporated and the ganache is smooth. Taste and, if desired, add a splash (1–2 teaspoons) more cabernet for brightness. If the ganache seems too loose, chill; if too firm, warm gently over a double boiler for a few seconds.

Chill ganache

Cover the bowl tightly with plastic wrap, pressing the wrap directly onto the surface to prevent a skin from forming. Refrigerate until the ganache is firm enough to scoop — about 2–3 hours (or speed up by 45–60 minutes in the freezer, checking frequently).

Portion truffles

Line a baking sheet with parchment or a silicone mat. Using a small scoop or two spoons, portion rounded tablespoons (about 10–12 g or 1/2 tablespoon) of chilled ganache and place them on the prepared sheet, leaving space between each. If ganache is too firm to scoop, let it sit at room temperature 5–10 minutes; if too soft, return to chill briefly.

Roll into rounds

Using hands (lightly dusted with cocoa or powdered sugar to prevent sticking) or two spoons, quickly roll each portion into a smooth ball. Work efficiently to avoid melting from warm hands. If desired, chill balls on the tray for 10–15 minutes to firm before coating.

Cocoa or sugar dusting

Place cocoa powder and/or confectioners' sugar in shallow bowls. Toss chilled truffle balls in the coating to fully cover. Use a small strainer or spoon to remove excess. For a nut-coated finish, roll truffles in finely chopped toasted nuts, pressing gently so they adhere.

Chocolate shell (optional)

If making a chocolate shell, melt the 6 oz dark chocolate in a heatproof bowl over a gentle simmer (double boiler) or in short bursts in the microwave, stirring often until smooth. Stir in up to 1 tsp neutral oil if needed to thin. Using a fork, dip each chilled truffle into the melted chocolate to coat, letting excess drip off, then place on parchment. Allow shells to set at room temperature or chill briefly to speed setting.

Final chill & store

Once coated and set, transfer truffles to an airtight box lined with parchment. Refrigerate for at least 30 minutes to allow flavors to meld. Truffles keep refrigerated for up to 10 days; bring to cool room temperature 20–30 minutes before serving for best texture and aroma.

Arrange truffles in a box or small paper liners for a Box of Brix presentation. If gifting, line the box with tissue and include a label indicating 'Kelleher Cabernet Sauvignon Ganache Truffles' and a best-by date. Serve at cool room temperature to showcase the cabernet flavor.