In a small saucepan heat the wine on medium-high and reduce until you have about 4 tablespoons. Once reduced, melt chocolate on low with the butter and wine reduction using a double boiler. Don’t have a double boiler? No problem. Heat some water in a pot and place a heat resistant bowl over it. This will allow the chocolate to melt without it burning. Stir the mixture until smooth and then remove from heat and mix in cream and powdered sugar. Pour mixture into a glass baking dish. Cover and chill over night.

Once chilled, use a scoop to portion the truffles and roll to desired ball size. Roll in following mixture to coat.

Sift Together

• 1/3 cup confectioners sugar
• 2 tablespoon cocoa powder
• 1 teaspoon ground cinnamon

Makes 24 truffles *Use the best quality chocolate you can find. Chocolate chips will not work well for this recipe.

Thanks to our winery chef, Robin Lehnhoff-McCray,  who shared with me a similar recipe many years ago!

Like this recipe? Check out our Chocolate Cranberry Zinfandel Brownies recipe.

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Bitch Aragon Grenache 2009

This is a wine about pleasure. Subversive pleasure. Dark cherry and raspberry aromas are underpinned with spicy, peppery notes with hints of anise. Aragon Grenache displays extraordinary natural acid balance, even at elevated ripeness levels

Winemakers will tell you that Grenache is a bitch to grow. And, it’s a bitch to make. It’s a wine that can easily be vapid, but potentially as profound as wine gets. Bitch Grenache Aragon 2009 from a selection of un-oaked Grenache wines from various sub-regions of Aragon and Navarra, around the Southern regions of the Ebro river valley. The wine sees no oak. The objective of the wine is to provide pure, explosive, unadulterated, hedonistic, uncompromising, juicy Grenache.

Retail: $12.99