Let's face it, it's not very often we have leftover wine at our house (can you relate?) But for some strange chance if you do, I've got an amazing, simple recipe for you-- oh and did I mention it involves chocolate......and wine.......that's it! The recipe is for wine infused truffles---aaaahhhh (insert angelic choir singing here), and you will not be disappointed.

I actually made these at the winery--I couldn't find a saucepan, so I used the microwave.  Talk about easy-peasy!  The hardest part was waiting for these little buggers to cool before I could enjoy them.

So, think twice before finishing that last bit of wine and try these decadent little balls of heaven.

•1/2 cup of left-over wine (red wine works best, but any will do)
•2-1/4 cup dark chocolate chips or dark melting chocolates. (I used Guth's End of the Trail dark melting chocolate, sold here at Vines & Rushes Winery)

•Add wine (I used our semi-sweet Sabrevois) to saucepan (or micro-safe bowl if using the microwave), warm on low heat. Heat until you just see steam and small bubbles on the surface. Remove from heat. 
•Add 1-1/4 cups of chocolate chips and stir. Add pan back to hot burner and stir until chocolate is melted. Do not overheat. 
•Remove from heat and pour mixture into a separate container or bowl. Place in freezer for 2 hours. 
•Scoop out 1 tbsp and roll the ganache into a small ball. Place on a tray lined with wax paper. Repeat until you've used up all the ganache. Cover and put in freezer for at least 30 minutes to firm back up. 
•Melt remaining 1 cup of chocolate. Using a spoon or fork, dip truffles into the melted chocolate. Place back on tray. 
•Refrigerate until ready to serve.