Cabernet Sauvignon Truffles

• 6 tbsp. unsalted butter
• 2 tbsp. heavy cream
• 8 oz. bittersweet chocolate, broken into pieces
• 1/4 cup cabernet sauvignon wine *
• Walnuts, toasted and ground
• unsweetened cocoa powder

1. In a small saucepan, bring butter and cream to a simmer.
2. Remove pan from heat, add chocolate.
3. Stir until chocolate melts and mixture is smooth.
4. Add wine; mix well.
5. Transfer mixture to a bowl and refrigerate until firm.
6. Using a teaspoon or melon baller, form mixture into balls about 1-inch in diameter.
7. Roll balls in walnuts or cocoa powder.
8. Store truffles in refrigerator, but allow to stand about 20 minutes at room temperature before serving.
9. Lasts for about a week covered in the refrigerator and freezes well, too.

unsalted butter, heavy cream, bittersweet chocolate, cabernet sauvignon wine, walnuts, cocoa powder

Taken from www.foodgeeks.com/recipes/1508 (may not work)