Woodchuck Cider Chocolate Truffles

Being from Vermont, I love Woodchuck Cider. I came across a recipe for these truffles on Pinterest + thought I’d give them a try. I greatly dislike chocolate, but all the better for me to cook with it since I won’t eat it!

Here is the recipe via Elle’s New England Kitchen:

  • 2 (12 oz) bottles of Woodchuck Draft Cider {I used Amber}
  • 1/2 cup heavy cream
  • 11 1/2 oz bittersweet or semi-sweet chocolate, finely chopped {I used semi-sweet chocolate morsels}
  • 1 tbsp butter, at room temperature
  • 1 1/2 cups chocolate, chopped {I used Hershey’s Kisses chocolate morsels ~ like a smaller version of the regular kisses, found in the baking aisle with the other chocolate chips}
  • 1 1/2 tsp shortening

Pour the cider into a small saucepan + bring to a boil. Watch the pot carefully, the cider will foam up as it hits boiling. Stir if it does foam up. Set the pan to simmer + let it go, stirring occasionally, for about 45 minutes to an hour. The cider will reduce from 24 oz to approximately 6 oz. Set aside to cool.

Place the chopped chocolate + butter in a medium sized bowl.

Heat the cream + 4 tbsp of the reduced cider in a small saucepan to just a simmer. Swirl the mixture a few times. As it starts to bubble around the edges + slightly in the middle, remove from the heat + pour over the chocolate and butter. Let it sit for about 2 minutes, then stir gently with a rubber spatula. Don’t stir vigorously, or you’ll add too much air to the ganache. Fold it all in gently until completely combined + you have a bowl of velvety melted chocolate. Cover with plastic wrap, with the plastic touching the chocolate, + place it in the fridge for 90 minutes.

 

 

Once chilled, pull out of the fridge. Cover a baking sheet with parchment paper. Use a cookie scoop to place the truffles on the baking sheet. Use your fingertips to smooth any if they need to be reshaped. Put the truffles back in the fridge to chill.

 

 

When you are ready to coat the truffles, melt 1 1/2 cups of chocolate + the 1 1/2 tsp shortening in the microwave. Use a deep bowl for ease of coating. Melt in 30 second increments, stirring in between to ensure you don’t burn the chocolate. Place one truffle on a fork + dip into the chocolate until covered. Tap the fork on the side of the bowl to remove excess chocolate, then set the truffle back on the baking sheet. If you want to top your truffles with sprinkles or other toppings, do so now before the chocolate sets.

Once finished, chill all the truffles completely in the fridge until set. Take out a few at a time to serve if you live in warmer climates.

 

These truffles are really rich + taste even better after a few days of resting. Make sure you drink some Woodchuck Cider along with them! Enjoy!

~katie

 

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