Stevenot Cabernet Chocolate Truffles

2 (12 ounce bags) high quality bittersweet chocolate chips
1 C Stevenot Cabernet Sauvignon
1/3 C heavy whipping cream (room temperature)

Bring Cabernet almost to a boil, then simmer uncovered and reduce to 1/3 cup (about 1 ½ hours). Melt 1 ½ bags of chocolate chips in a double boiler on low. Stir occasionally until completely melted. Stir in reduced wine and whipping cream. Stir until smooth. Transfer into a bowl and let cool completely (semi-firm).

Roll mixture into 5 or 6 balls and set on wax paper. Melt the rest of chocolate chips in double boiler on low. Roll chocolate balls in melted chocolate. Let cool on wax paper. A new form of decadence.