Served at the 2024 Chocolate Wine Trail, Adam Puchta Winery


8 oz. semi-sweet chocolate
1/3 cup heavy cream
3 Tbsp Adam Puchta Winery Cat’s Meow
1 tsp pure vanilla extract

For Chocolate Shell:
8 oz. bittersweet or dark chocolate
1 Tbsp coconut oil


Place chocolate in mixing bowl. Set aside.
Heat heavy cream in a saucepan until just about to boil, remove from heat and let cool 30 seconds.
Pour cream over chocolate and mix until chocolate is fully melted.
Add wine and vanilla. Mix until well combined. Cover loosely and chill in fridge.
Allow mixture to cool and solidify in refrigerator before scooping.
Line a baking sheet with parchment paper. With 1/2 oz. scoop, scoop filling into balls and place on parchment paper. Place back into fridge to harden for 1 to 2 hours.
In a separate bowl, slowly melt remaining chocolate in microwave or in a double boiler on the stove. If using microwave, heat in increments of 30 seconds to prevent burning. Stir in coconut oil.
Take truffle balls and dip into melted chocolate using a fork. Shake off excess chocolate and place back on parchment paper.
Allow to harden and enjoy with a glass of Cat’s Meow!

Serve with Adam Puchta Winery Cat’s Meow

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