- 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
- Combine cream, vanilla extract, and salt together in a saucepan; bring to a boil. Stir wine into cream mixture and remove from heat.
- 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.
- Line 2 baking sheets with parchment paper.
- 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.
- Remove from refrigerator and roll balls in cocoa powder to coat.