This week I have an extreme sweet tooth that inspired me to look for wine infused desserts to visually subdue my sweet cravings. These recipes all include red wine and look and sound absolutely delicious. These bloggers have amazing recipes on their sites so I suggest exploring. Also if you make any of the below desserts send some pictures my way! I’ll report back if I successfully make any. Cheers!
- In a saucepan over medium heat, combine milk and chocolate chips. Whisking constantly until chocolate is melted into milk and you have a thick and creamy chocolate milk. Pour in red wine and heat until everything is hot. Pour into 2 mugs or 6-8 smaller glasses and top with coconut whipped cream.
- This drink is RICH. So instead of just serving 2 (as shown in the pictures), I would recommended serving 6-8 in smaller glasses for sipping.
- 1 pint of strawberries
- 1 cup white chocolate
- 1 cup strawberry wine
- 20 plastic pipette tubes
And the best part about these upgraded chocolate-covered strawberries? They’re so super easy, you’ll barely have any extra time to sample the strawberry wine. The first thing you’ll want to do is melt your white chocolate. You can do this in a double boiler, but if you’re lazy like me, you can just chop up the chocolate into a bowl and stick it in the microwave. Heat it in 20 second increments, stirring after each one, until it’s all completely melted. Dip the strawberries in the white chocolate and place them on a cookie sheet, then put them in the fridge to let them set. Depending on how thick you make the chocolate layer, this should take about 15 minutes. While you’re waiting, you can fill the plastic pipette tubes with the strawberry wine – now’s the time to sneak a few samples, if you’re so inclined. Once the chocolate is set, place the wine-filled pipette tubes into each strawberry. Then, enjoy!
1 cup half & half
1 vanilla bean
The first step in making our wine ice cream is to reduce the wine down to a syrup-y liquid. Pour your bottle of red wine in to a large pot and simmer over low medium heat until it is reduced to one cup of liquid. This took about an hour for me, but it could be sooner, so you should keep an eye on yours. Once it has been reduced, set aside.
In a medium pot, whisk together the brown sugar, and whipping cream. Cut your vanilla bean in half and scrape out that beautiful vanilla caviar into the pot. Add the bean pod to the pot as well.
Stir constantly while cooking over medium heat until it begins to steam, but before it boils.
Beat your egg yolks with a fork or with a mixer until they are light colored. Remove the vanilla bean pod from the cream and slowly add the cream in to the egg yolks. It is important to add the cream to the eggs very slowly so that they do not curdle.
Once you have successfully added the cream to the eggs, pour the mixture back in to the pot and cook over medium heat until it thickens and turns in to a custard. If it sticks to the back of a wooden spoon, it is done. Remove from it from heat.
Pour the mixture through a strainer and into a large bowl. Stir in the half and half and the reduced wine.
Chill the mixture in the fridge for an hour or two until cold. Add to your ice cream maker (I use this one) and freeze according to directions. (For me this is about 30 minutes). If it is too soft for your liking, stick in the freezer for a few more hours.
1 cup red wine
1 1/2 cup dark chocolate chips
1 1/2 cup milk.
In a small pot simmer the wine over low/medium heat for 12-18 minutes, allowing it to reduce. Remove from heat and whisk in the chocolate until completely melted. Stir in the milk. Pour into your popsicle tray and freeze over night. (Note: you can use milk instead of wine for regular fudgesicles.)
- 16 ounces semi-sweet chocolate, coarsely chopped
- 1 cup heavy whipping cream
- 1/3 cup red wine (pinot noir or cabernet sauvignon), at room temperature
- 1 tablespoon unsalted butter, at room temperature & halved
- 3/4 cup natural unsweetened or Dutch-process cocoa powder
- Place the semi-sweet chocolate in a large heatproof bowl. Microwave in four 15-second increments, stirring after each, for a total of 60 seconds. Stir until almost completely melted (I had to micro mine for a couple more rounds before the chocolate was melty). Set aside.
- Pour heavy cream in a small saucepan over medium heat. Whisking occasionally, heat until it just begins to boil. Remove from heat and pour over the chocolate. Gently begin stirring with a wooden spoon in one direction. Do not forcefully stir. Once the chocolate and cream are completely smooth, gently stir in the wine and butter until combined. Cover with plastic wrap pressed on top of the mixture. Let the ganache mixture sit at room temperature for 30 minutes, then transfer to the refrigerator for 3 to 4 hours, or until it reaches a soft, scoopable consistency (I ended up putting mine in the freezer for a bit to speed things along).
- Line a large baking sheet with parchment paper or a silicone baking mat. Set aside. Pour the cocoa powder into a bowl.
- Remove the ganache from the refrigerator. Measure 1 teaspoon, roll between your hands into a ball, roll in the cocoa powder, and place on the baking sheet. Repeat with the rest of the ganache. For pretty presentation, I roll some truffles more heavily in the cocoa than others. Serve immediately or cover tightly and chill in the refrigerator until ready to serve. They are best served cold!