8 ounces bittersweet chocolate, roughly chopped
1/2 cup heavy cream
3 tablespoons red wine (Malbec and Cabernet Sauvignon are great)
1/2 cup cocoa powder
Heat heavy cream in a saucepan to a simmer over medium heat. In a large bowl, add roughly chopped chocolate and red wine. Pour the heated heavy cream over the chocolate and let sit for about 3-4 minutes. Stir until everything is fully incorporated and smooth. Cover the bowl and chill for at least 2 hours.
Sift cocoa powder onto a plate, and dust your hands as well. Using a cookie scoop or small spoon, scoop out chocolate and roll into truffle balls. Roll the balls in the cocoa and place on a parchment-lined baking sheet. Chill for about 30 minutes before serving.