Dark Chocolate Cabernet Truffles

• 1/3 cup heavy whipping cream
• 1/2 teaspoon vanilla extract
• 1 pinch salt
• 2 tablespoons Cabernet Sauvignon wine
• 6 (1 ounce) squares semisweet chocolate, chopped
• 1 tablespoon unsalted butter, room temperature
• 1/4 cup unsweetened cocoa powder

1. Combine cream, vanilla extract, and salt together in a saucepan; bring to a boil. Stir wine into cream mixture and remove from heat.
2. Stir semisweet chocolate into cream mixture until completely melted. Stir butter into mixture until incorporated. Pour chocolate mixture into a container, cover with plastic wrap, and refrigerate until firm, at least 2 hours.
3. Line 2 baking sheets with parchment paper.
4. Scoop the chocolate mixture using a teaspoon or a melon baller and shape into 1-inch balls. Place balls on the prepared baking sheets and refrigerate for 10 minutes.
5. Remove from refrigerator and roll balls in cocoa powder to coat.

heavy whipping cream, vanilla, salt, cabernet sauvignon, chocolate, unsalted butter, cocoa

Taken from www.allrecipes.com/recipe/231242/dark-chocolate-cabernet-truffles/ (may not work)