Red Wine Chocolate Bon Bons

What you need:

For the filling:

• 1 cup heavy cream
• 1/2 tsp. espresso powder
• 16 oz. dark chocolate, chopped
• 1/2 cup full-bodied red wine
• 1 tsp. vanilla
• 3 Tbsp. unsalted butter
• 1/2 tsp. sea salt

For the coating:

• 16 oz. dark chocolate, chopped
• 1/4 tsp. salt
• 1 tsp. coconut or canola oil

Directions:

1. For the filling: bring heavy cream to a gentle, rolling boil in a medium saucepan over medium heat. Stir in espresso until dissolved.
2. Meanwhile, place 16 oz. chopped chocolate in a large microwave-safe bowl. Pour cream mixture over the top and let sit for 2 minutes.
3. Stir until chocolate is completely melted and mixture is smooth.
4. Then quickly add wine and vanilla and mix until combined. Then add butter and stir until it is melted and combined.
5. Cover the bowl with plastic cling wrap and refrigerate for at least 4 hours and up to 12 hours.
6. Line a large baking sheet with parchment paper.
7. Using a small scoop, melon baller, or even a spoon, scoop the filling and shape into a little ball. Place onto prepped pan. Repeat with all filling.
8. Refrigerate for 1 hour or place in freezer for 20 minutes.
9. Meanwhile, melt 16 oz. chocolate, salt, and coconut oil in a small saucepan over medium-low heat. Whisk until completely smooth as it cooks.
10. Dip each chilled chocolate ball into the melted chocolate and place back on prepped pan.
11. Refrigerate for 15 minutes. Store in refrigerator!

Recipe from Baker by Nature