Truffles of Iniquity and Vice

1 cup Cabernet Sauvignon
14 oz. semi-sweet chocolate, finely chopped
1 cup heavy cream
1 tsp. vanilla
3/4 tsp. cinnamon
2 Tbsp. butter, room temperature
1 cup cocoa powder

Bring the wine to a boil in a small saucepan over medium-high heat. Reduce to 3 tablespoons. Transfer to a medium bowl. Add the chocolate.

Combine the cream, vanilla and cinnamon in a small saucepan over medium heat. Pour over the chocolate-wine mixture and stir until the chocolate is melted. Add the butter and mix well. (I found a lump of butter in my bowl when making the truffles...be sure it all melts.) Refrigerate until firm -- overnight is best.

Form into small balls, using a melon baller. Roll in the cocoa powder to cover. Truffles may soak up the cocoa a bit.

Refrigerate in sealed containers; rumor has it that these keep for a week.