16 ounces semi-sweet chocolate, coarsely chopped
1 cup heavy whipping cream
1/3 cup red wine (Pinot Noir or Cabernet Sauvignon), at room temperature
1 tablespoon unsalted butter, at room temperature & halved
3/4 cup natural unsweetened or Dutch-process cocoa powder
DIRECTIONS
Place the semi-sweet chocolate in a large heatproof bowl. Microwave in four 15-second increments, stirring after each, for a total of 60 seconds.
Stir until almost completely melted (I had to micro mine for a couple more rounds before the chocolate was melty). Set aside.
Pour heavy cream in a small saucepan over medium heat. Whisking occasionally, heat until it just begins to boil. Remove from heat and pour over the chocolate. Gently begin stirring with a wooden spoon in one direction.
Do not forcefully stir. Once the chocolate and cream are completely smooth, gently stir in the wine and butter until combined.
Cover with plastic wrap pressed on top of the mixture. Let the ganache mixture sit at room temperature for 30 minutes, then transfer to the refrigerator for 3 to 4 hours, or until it reaches a soft, scoopable consistency (I ended up putting mine in the freezer for a bit to speed things along).
Line a large baking sheet with parchment paper or a silicone baking mat. Set aside. Pour the cocoa powder into a bowl.
Remove the ganache from the refrigerator. Measure 1 teaspoon, roll between your hands into a ball, roll in the cocoa powder, and place on the baking sheet.
Repeat with the rest of the ganache. For pretty presentation, I roll some truffles more heavily in the cocoa than others.
Serve immediately or cover tightly and chill in the refrigerator until ready to serve.
Originally published in The Wine Cellar December 2017.
