- 1/2 cup heavy cream
- 8 oz bittersweet or semisweet chocolate (the quality of the chocolate is most important)
- 6 tbsp unsalted butter cut into small pieces
- 1/2 cup Natalie’s Estate Winery Cabernet Sauvignon
- cocoa powder
Coarsely chop chocolate and place into a medium sized bowl.
Bring cream to a simmer, add butter and stir until melted.
Pour the cream over the chocolate. Stir with a spatula until the chocolate is melted.
Add the Natalie’s Estate Cabernet wine and stir until wine is incorporated.
Pour into an 8x8 baking dish and refrigerate for at least 4 hours.
Use a metal cookie scoop to scoop out a truffle. Coat your hands in cocoa powder and gently roll the chocolate until it forms a ball. Roll in cocoa to coat. Keep refrigerated.