2 tablespoons Gallo Family Vineyards Pinot Noir wine
cocoa powder (for coating)
coconut (for coating)
finely chopped nuts (for coating)
Instructions
In a small sauce pan over low heat, melt chocolate (slowly) until smooth.
Remove from heat and stir in half and half and wine. Put in the refrigerator for at least 2 hours, or until firm enough to hold a ball shape.
Put coating ingredients on a shallow bowl. (I used coconut and cocoa powder). Line a cookie sheet with parchment paper.
Scoop out teaspoonful and gently roll into a ball and then roll in coating. Place on parchment paper and repeat with remaining truffle mixture. Refrigerate until ready to serve.
Recipe by Alida's Kitchen at https://www.alidaskitchen.com/2014/06/08/pinot-noir-dark-chocolate-truffles/