Perfect with Woodbridge Cabernet Sauvignon

1 C Cabernet Sauvignon
14 oz. Semi-sweet or Bittersweet chocolate- chopped very fine
1 C Heavy Cream
1 tsp. Vanilla Extract
3/4 tsp. cinnamon
2 TB. Butter - room temp.

In small saucepan, over high heat - reduce Cabernet to 3 tablespoons. Transfer to a medium size bowl. Add the chocolate. Pour cream, vanilla and cinnamon in pan, heat to simmer over med. heat. Pour cream over chocolate and cabernet reduction. Let sit 1 minute. Stir until smooth. Stir in butter until creamy. Chill mixture until very firm. Using a small scoop, form small balls. Roll gently in cocoa- shake off excess cocoa. Store in refrigerator, lightly covered. Bring to room temperature before serving. Makes approx. 32 truffles.

Contributed by Woodbridge Chef Laila Scheiss.