8 oz bittersweet chocolate, baking bar, chopped
1/2 cup heavy cream
6 Tbl unsalted butter, cut into pieces
1/2 cup MacLeod merlot
sweetened cocoa powder
Bring cream to a simmer, str in butter until melted
Pour cream mixture over chocolate pieces, stir with spatula until melted
Stir in merlot.
Pour mixture into an 8 X 8 backing pan and refrigerate for 4 hours
Coat hands and work surface with cocoa powder
With a metal spoon, scoop out chocolate and roll into balls
Roll lin cocoa to coate.
Refrigerate. Bring to room temperature prior to serving.