1 Reduce the wine to 250 ml and allow to cool. Cut chocolate into small pieces and melt over steam (35-40 °C).2 Cream butter a little. Pour the wine and melted chocolate alternately, little by little, into the butter decoction, stirring constantly. Pour mixture into a bowl, cover with plastic wrap and refrigerate for about 1 hour.3 Cover a small plate with a piece of baking paper. Using a small spoon, cut out equal-sized dumplings from the chocolate mixture. Shape into smooth balls, place on the plate and refrigerate for about 3 hours. Gently roll 4 truffles in cocoa, remove excess cocoa and place truffles on a plate.
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