Sunday Night Wine Club: Chocolate Truffles and Pinot Noir


  • 8 oz. chopped milk chocolate
  • 1/2 c. heavy cream
  • shredded coconut, chocolate sprinkles, cocoa powder




    1. Fill a pot with 2″ of water and heat until boiling.
    2. Set a metal bowl on top of the pot so it is not touching the water.
    3. Melt the chocolate in the bowl. Add the heavy cream and stir until well mixed.
    4. Set the bowl off the heat and let cool. After 1 hour, place in the fridge overnight.
    5. Using a spoon, scrape a few tablespoons of chocolate at a time and shape into a ball.
    6. Cover the truffle in shredded coconut, cocoa powder, chocolate sprinkles, or any other topping.
    7. Refrigerate the truffles until ready to eat.

    Wine Pairing: Ampelidae Marigny-Neuf Pinot Noir

    I paired the milk chocolate truffles with a medium-bodied Pinot Noir. This smooth, easy-to-drink, light red pairs well with milk chocolate. It is dry enough to balance out the sweetness of the truffles, but fruity enough to taste light and easy to drink. A light bodied, fruity Pinot Noir pairs well with the smooth, sweetness of milk chocolate.

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    bunnY    blanc

    Chicago, Illinois