10 ounces dark chocolate (at least 72% cacao), chopped
½ cup dry red wine (such as Cabernet Sauvignon)
2/3 cup heavy cream
1 tablespoon unsalted butter
¾ teaspoon pure vanilla extract
Pinch ground Himalayan salt
Good quality cocoa powder (such as Allspice Cocoa Powder)
Place chocolate in a glass or metal bowl, set aside.
Bring wine to a boil in a small saucepan, reduce heat to medium-low and simmer until reduced to ¼ cup, 9-10 minutes. Add cream, butter, vanilla, and salt to simmering wine, cook until butter has melted and bubbles start to form around the edges of the pan, about 2 minutes.
Pour wine-milk mixture over chocolate, cover with plastic wrap and let sit 5 minutes.
Gently stir ganache until smooth and completely incorporated. Transfer ganache to an 8-inch square baking dish and spread into an even layer. Let sit at room temperature for 1 hour, then cover and refrigerate until firm and scoopable, about 1 hour.
Line a baking sheet with parchment paper. Scoop ganache by teaspoon, gently roll between palms, and transfer to prepared sheet, refrigerate 30 minutes.
Roll truffles in cocoa then transfer to an airtight container and store in refrigerator.
Bring to room temperature before enjoying.