4 oz 60+% Bittersweet Dark Chocolate, chips
¼ C St. Supéry Cabernet Sauvignon
3 Tbl Heavy Cream
1 tsp Coffee, ground
¼ tsp Cabernet Sea Salt
¼ C Cocoa Powder, unsweetened
Add the ground coffee to the heavy cream in a sauce pot and bring to a quick simmer then strain this over the chocolate chips in a bowl. Cover and allow this to sit for 3 minutes then stir until the chocolate melts into a smooth mixture. Add in the Cabernet sea salt and the wine, stir well until smooth then pour this mix into a bowl, cover with plastic wrap and refrigerate until cold and set for 2-3 hours.
Using a small scoop or melon baller tool, scoop out small round balls of the truffle mix and using the palms of your hands, roll into smooth ball shapes. Roll these into the cocoa powder in a bowl to evenly coat and place on a plate and enjoy.