This simple recipe fuses rich dark chocolate with sweet, berry like Pinot Noir for a very elegant truffle.
Place chopped chocolate in a medium heatproof bowl and set aside. Place cream in small, heavy bottom saucepan. Heat to a light boil on medium heat, stirring frequently.
Pour hot cream over chopped chocolate and stir until all chocolate has melted and mixture is smooth. Put ganache (chocolate mixture) in the fridge until it has completely cooled and becomes thick, approximately 1 hour.
Remove chocolate from fridge. Roll about 1 teaspoon of ganache between your hands to form balls (I would highly recommend wearing gloves for this, as the ganache will become warm and melt on your hands, making a huge mess). Place onto a wax paper lined baking sheet and place back in the fridge for 30 minutes.
Temper 5 oz of dark chocolate and dip the ganache balls into the chocolate, completely coating the ganache, then place back onto the wax papered baking sheet. Let sit until chocolate coating is completely set.
Place wine and sugar into a heavy bottomed skillet or wide sauce pan and bring to a boil over high heat.
Reduce head to medium and simmer until the mixture has reduced in volume by about 1/3 (approximately 15 min). The syrup will continue to thicken as it cools, so don't over-cook it or it will be too thick. When syrup is sufficiently thickened, remove from heat, place in an an airtight container and place in the refrigerator to chill.