Cabernet Truffles
24 truffles
8 ounces bittersweet chocolate, finely chopped
1/3 cup unsalted butter
1 teaspoon vanilla extract
1/4 cup heavy cream
1/4 cup cabernet sauvignon wine
unsweetened cocoa powder, to coat truffle
In a double boiler, melt the chocolate over simmering water. Remove from heat, mix in the butter until smooth, then whisk in the cream, the vanilla, and the wine. Cover and chill until it firms up. Then form round balls (1 to 1 1/2 inches) of the chocolate mixture and roll them in the cocoa to coat.
Store, covered in the refrigerator until just before serving.
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