Chocolate Truffles

Ingredients

8 oz

bittersweet or semi-sweet chocolate (roughly chopped)

1⁄2 c

heavy cream

4 T

dorchester or jawbone (Should be a dry red wine)

2 t

powdered sugar

1⁄2 t

vanilla extract

1⁄4 t

expresso powder (Optional)

1 ds

cocoa powder for dusting

Place chopped chocolate in a large mixing bowl. Heat cream in a small saucepan over medium high, just until it boils. Pour hot cream directly into the bowl with chocolate; add wine, powdered sugar, vanilla and espresso powder. Gently whisk the mixture together until chocolate is smooth and melted. (If chocolate does not melt completely, place it over a saucepan of simmering water, stirring until it melts completely.) Cover bowl, place it in refrigerator to set, 1 to 2 hours.
Line a baking sheet with parchment or wax paper and dust cocoa powder into a wide plate or pie dish. With a small scoop, melon baller, or spoon, scoop chocolate and form it into a ball, then it roll in cocoa powder. Place on baking sheet, then repeat with remaining chocolate.

Refrigerate truffles for 30 minutes to set. Serve slightly chilled or at room temperature