Ingredients
12 oz 70% dark chocolate
1 tsp espresso powder
1 cup heavy cream
3 tbsp red wine - such as (port, chianti, merlot)
1/2 cup cocoa powder
garnish with sea salt or dried edible rose petals
Directions
01) Melt chocolate with the heavy cream in a bowl over a double boiler on medium to low heat
02) Mix in the espresso powder. Stir the chocolate occasionally til almost fully melted. Take off the heat when there are no large chocolate pieces.
03) Mix in the red win and mix to combine. Cover the bowl with plastic wrap letting it touch the top of the chocolate so it does not create a skin
04) Chill the chocolate in the fridge for about 2 to 3 hours or overnight. Use an ice cream scoop about 1/2 inch to scoop the chocolate and roll into balls. Roll them in the cocoa powder. Garnish with sea salt and rose petals
