Chocolate Red Wine Cake Truffles & Stout Brownie Truffles

You’ve had cake. You’ve had brownies. You’ve had truffles. But, have you ever had…

the truffles (2)


Behold: Dark chocolate red wine cake truffles with coconut, and milk chocolate stout brownie truffles with crushed peanut butter pretzels.

I wanted to make something special to give to all the people I love for Valentine’s day. I came up with these and I’m really happy with how they came out. And excited to give them out!

If there are any chocolate lovers in your life, I recommend you make these little babies to make a very big impression on Valentine’s Day! Chocolate AND booze in one, how can you go wrong?

And the inside…

truffle inside

SO smooth and creamy!!

If you’re choosing one kind to make, I’d go with the brownie ones. I’ve eaten an embarrassingly high number of them…so beware…but also…enjoy :o)

A few tips:

  1. Make sure your cream cheese is at room temperature before using it. Otherwise, it won’t blend into the cake/brownie as smoothly.
  2. Use a good-quality chocolate for dipping the truffles. It will make a huge difference. Your palate will thank you for spending the few extra dollars.
  3. Have a plan to give these as gifts or serve them to a group. Otherwise, you’ll eat them all.

Shall we?

First– you’ll need to make one recipe of my red wine chocolate cake (just the cake part, none of the frosting or filling) and one of my beer brownies, each in a 13×9 inch pan.


The process for making any type of truffle like this is the same.

Step 1) Make the brownie/cake.

Step 2) Crumble the cake into a large bowl. Add 12 oz (1 1/2 bricks) of cream cheese.

brownie and cream cheese

Step 3) Using an electric mixer, beat the mixture together until the cream cheese is uniformly mixed into the cake.

Step 4) Line a large baking sheet with foil. Roll the dough into about one inch balls (or whatever size you would like) and place them on the cookie sheet.

Roll into balls

Step 5) Place the cookie sheet in the freezer for about an hour.

Step 6) Melt your dipping chocolate in the microwave for about 2 minutes– stirring every 30 seconds to make sure the chocolate doesn’t burn. I bought those GIANT chocolate bars from Trader Joe’s. I love the milk chocolate one.

Step 7) Now, drop a cake ball at a time into the melted chocolate. Swirl it around with a toothpick to get it all covered. Then use the toothpick to take it out of the chocolate and place it back on the baking sheet. Sprinkle with your desired topping. Repeat with all the cake balls.

Step 8) Put them back in the freezer for another hour.  And then, you will have:

the truffles big

Ohhhh yeahhhh! Eat them, serve them, enjoy them. And if they don’t all get eaten, store them in an airtight container in the freezer. I think they’re best when eaten cold, rather than at room temperature.

If it’s helpful to have a more specific ingredients list, use this:
1 recipe of your favorite cake or brownies, baked in a 13×9 inch pan
12 oz cream cheese
1 pound good-quality chocolate
coconut, crushed pretzels, sprinkles, or anything else you want to garnish you truffles with

🙂 What’s your favorite Valentine’s treat?

Happy (early) Valentine’s Day All!!

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