Chocolate and red wine were born to be paired together.
Like peas and carrots.
Last week I wrote a post with the following “mystery” picture and asked you to guess what it was.
It wasn’t cranberry sauce!
It was red wine! The above reduction was used in the red wine icing below.
After making Sparkling (Wine) Cake Balls, it dawned on me that red wine would also make a tasty dessert.
Red wine and dark chocolate are one of life’s little pleasures.
When I drink
half a bottle a glass with dinner, I often save a sip or two to enjoy with a chocolate-y dessert. The tannins and notes of dark fruit possessed by bigger reds (think Cabernet and Zinfandel) bring out the bittersweet richness of dark chocolate.
A few rules of thumb for pairing chocolate and wine:
- The darker the chocolate, the bolder the wine (ex: Riesling with white chocolate Cabs with dark)
- Never choose a wine that is sweeter than the chocolate
- Don’t be afraid to experiment; there are no “rules” – everyone’s palate is different
- Branch out! Port, sherry, and sparkling wine pair exceptionally well with chocolates
Now that the seriousness is out of the way, let’s talk balls.
Admittedly, the process of making chocolate red wine cake balls isn’t quite as “easy” as the Sparkling Cake Balls. The extra effort is well-worth it though.
These balls were actually inspired by a kitchen fail.
I decided to try out Smitten Kitchen’s Red Wine Chocolate Cake. It came out dry on the bottom with a thin top layer that was too moist – weird! I had just been rolling Sparkling Cake Balls and had already made this red wine frosting from Sprinkle Bakes, so it was a sort of happy realization that cake balls were the only way to save the cake.
The result was a fantastically fruit-forward, fudge-like cake ball. #winning
These will be making an appearance on my Thanksgiving dessert table and in heavy holiday-party rotation.
You could try to make a simpler cake with the boxed cake + booze method I used here with the Sparkling Wine Cake Balls or here with the S’mores Brownies; however, I’m not sure it will work without the carbonation. If you try it, let me know! Bonus points if you also use boxed wine.
“Recipe” after the weekly recap…
Running slowed this week in anticipation of the Thanksgiving Half, but I amped up the weights. I’m noticing a lot of progress in my shoulders and legs. The 100 Workout is going to be a staple in my rotation – it’s a great workout to do when you only have a few minutes in the morning!
Workout Recap (11/14-11/20)
- Monday – 30 mins stationary bike intervals, Shoulders/Glutes, 100 push-ups
- Tuesday – 4 mile run, Ab Ripper X, 100 push-ups
- Wednesday – Kickboxing, 100 Workout
- Thursday - 30 min core class, Body Pump, 100 push-ups
- Friday - 5K run, 100 push-ups
- Saturday - 45 min full-body workout with trainer, 100 push-ups
- Sunday – 8 mile run
Red Wine Chocolate Cake Balls*
- 1 red wine chocolate cake
- 1/2 C red wine icing
- 8 oz dark chocolate, melted
Preheat oven to 325 degrees.
Prepare chocolate cake according to Smitten Kitchen’s Red Wine Chocolate Cake recipe here. Bake ~20 mins and allow to cool completely.
Meanwhile, prepare red wine icing according to instructions for this red wine frosting from Sprinkle Bakes.
Crumble the cooled cake into a large bowl. Add 1/2 cup of frosting and stir to combine (feel free to use your hands).
Roll into balls approximately 1T in size. Place on wax paper-lined cookie sheet and allow to firm up in the fridge. Once chilled, melt chocolate and dip cake balls until covered. Dust/roll in sprinkles, if desired, before chocolate hardens. Return to refrigerator on wax paper lined cookie sheet to harden.
Makes ~ 30 balls.
Note: The red wine I used was a 2008 California blend called The Sum from Seventy-Five.
I tried to make the cake one more with the same result (maybe the wine is too drying?). No sadness – when life hand you dried cake, roll with the punches ball-style.
What was your last kitchen fail?
Have you tried the 100 Workout?