Ingredients

• 1/3 cup heavy cream
• One 12-ounce bag semisweet chocolate chips
• 1/3 cup chopped fresh tarragon
• 3 tablespoons merlot wine
• 1/8 teaspoon fine sea salt
• 1/2 cup unsweetened cocoa powder

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Instructions

1. Line a baking sheet with parchment paper. Set aside.
2. Place the cream and chocolate in a medium bowl and place over a pan of barely-simmering water. Stir until the chocolate has melted and the mixture is smooth, about 6 minutes. Stir in the tarragon, wine and salt until smooth. Refrigerate for 2 hours until firm.
3. Let the mixture stand at room temperature until moldable, about 45 minutes. Using a melon scoop, scoop level amounts of the truffle mixture onto the prepared baking sheet. Roll into 1/2-inch balls.
4. Place the cocoa powder in a small bowl. Roll the truffles in the cocoa powder until coated. Arrange on a platter and serve, or refrigerate in an airtight container.