Dark Chocolate and Merlot truffles

Wow, its been a long time between drinks....6 months to be precise. Sorry about that. 

Now that things are slowing down, the seasons have changed, Iv'e just finished up my wedding season I can get back into life, new recipes, and a bit of down time.

This recipe combines my two loves, red wine and chocolate. I don't actually have a huge sweet tooth, I guess daily exposure to cake kind of curbs the want to eat it all the time. I do tho still love chocolate small little morsels that are rich and satisfying. 

For this recipe I used Sileni Merlot, because its what I have in my cupboard and is delicious to drink while pottering in the kitchen. I have a thing about cooking with wine, if its not good enough to drink, its not good enough to cook with. I know plenty of chefs that buy the cheep stuff to cook with...not here. 
I also used Whittakers fair trade dark chocolate, it's 72% you can use a lower cocoa content if you prefer.

260g dark chocolate

120ml Sileni Merlot

60ml organic cream

1 Tablespoon butter

cacao for rolling

Roughly chop the chocolate and place it in a heat proof bowl, set aside. 

Pour the cream and merlot into a saucepan, heat until boiling, allow to simmer for a few minutes and then pour it over the chocolate. Leave this mixture for a few minutes, stir until smooth and then add the butter. Once all the chocolate and butter is melted you will be left with a thick ganache. Cover and place it in the refrigerator for a few hours or until set. 

Take a melon baller or a teaspoon and roll out balls of the mixture, coat in cacao and store in the refrigerator.