- 1/3 cup heavy cream
- 1 cup (12-ounce) bag semi-sweet chocolate chips, such as ghirardelli
- 1/3 cup chopped fresh tarragon leaves
- 3 tablespoon merlot wine
- 1/8 teaspoon fine sea salt
- 1/2 cup unsweetened cocoa powder
Line a baking sheet with parchment paper.
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.
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.
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.