Dark Chocolate Red Wine Truffles

As a former Valentine's Day hater, it pains me to admit that I'm a little sad the holiday is over.  I know, right? What? Hallmark mushy forced-loviness is my thing now? Well, no, it's just that I love the color pink. I love hearts and cheerfulness. I love how many hugs I got from my sweet littles yesterday. I love my hubs. I love chocolate, red wine, and treatin' yo' self. 

I'm a strong proponent of treatin' yo' self on a regular basis. So, even though the traditional chocolate candy, wine, and romance holiday is past us, you should still definitely indulge into some of these hot babies. Hot babies? I must have a buzz of the chocolate and wine combination in this truffles.

Early morning chocolate and candied alcohol buzz? It's still a holiday in my world.

Dark Chocolate Red Wine Truffles 

adapted from How Sweet it Is
make about 30 truffles

Ingredients:
   3/4 cup heavy cream
   10 ounces dark chocolate, chopped
   3 tablespoons of Grenache (or similar red wine)
   sprinkles or cocoa powder for rolling

Directions:

1. Add chopped chocolate to a large bowl.
2. Heat heavy cream in a saucepan over medium heat. The minute it starts boiling, remove from heat and pour over the chocolate. Add wine. Let sit for 3 minutes, then whisk continuously until smooth. 
3. Press a piece of plastic wrap over top of the bowl and press down so it adheres to the chocolate. Refrigerate for at least two hours (or overnight). 
4. Using a small melon baller or spoon, scoop chocolate out and roll them into balls, placing on a sheet of wax paper. 
5. Roll the truffles in cocoa or sprinkles, then refrigerate for about 30 minutes before serving. Keep truffles in the refrigerator when not enjoying 

A note on preparing: make sure that you are weighing your chocolate if you choose to use chocolate chips in this recipe. If you fail to do so, expect some seriously difficult to handle goodies.