Tarragon and Merlot Truffles

1. 1

   Line a baking sheet with parchment paper.

2. 2

   Set aside.

3. 3

   Place the cream and chocolate in a medium bowl and place over a pan of barely-simmering water.

4. 4

   Stir until the chocolate has melted and the mixture is smooth, about 6 minutes.

5. 5

   Stir in the tarragon, wine and salt until smooth.

6. 6

   Refrigerate for 2 hours until firm.

7. 7

   Let the mixture stand at room temperature until moldable, about 45 minutes.

8. 8

   Using a melon scoop, scoop level amounts of the truffle mixture onto the prepared baking sheet.

9. 9

   Roll into 1/2-inch balls.

10. 10

    Place the cocoa powder in a small bowl.

11. 11

    Roll the truffles in the cocoa powder until coated.

12. 12

    Arrange on a platter and serve, or refrigerate in an airtight container.

* Per serving · 4 servings · Values may vary.