Tarragon and Merlot Truffles

• 1/3 cup heavy cream
• One 12-ounce bag semisweet chocolate chips
• 1/3 cup chopped fresh tarragon
• 3 tablespoons merlot wine
• 1/8 teaspoon fine sea salt
• 1/2 cup unsweetened cocoa powder

1. Line a baking sheet with parchment paper.
2. Set aside.
3. Place the cream and chocolate in a medium bowl and place over a pan of barely-simmering water.
4. Stir until the chocolate has melted and the mixture is smooth, about 6 minutes.
5. Stir in the tarragon, wine and salt until smooth.
6. Refrigerate for 2 hours until firm.
7. Let the mixture stand at room temperature until moldable, about 45 minutes.
8. Using a melon scoop, scoop level amounts of the truffle mixture onto the prepared baking sheet.
9. Roll into 1/2-inch balls.
10. Place the cocoa powder in a small bowl.
11. Roll the truffles in the cocoa powder until coated.
12. Arrange on a platter and serve, or refrigerate in an airtight container.

heavy cream, chocolate chips, tarragon, merlot wine, salt, cocoa

Taken from www.foodnetwork.com/recipes/giada-de-laurentiis/tarragon-and-merlot-truffles-recipe.html (may not work)