Prepared with 2004 Souverain Dessert Syrah
Method: In a small saucepan, bring the cream to a simmer. Add the butter and stir until melted. Add the chocolate chips. Stir until completely melted and smooth. Remove from the heat and pour into a shallow bowl.
Cool, cover and refrigerate the mixture until firm, at least 2 hours.
Using a spoon or melon baller, roll the chocolate mixture into 1-inch balls. Roll each ball in the cocoa. Enjoy immediately or refrigerate in an airtight container for up to 2 weeks.
Pairing with 2006 St. Clement Bale Lane Sauvignon Blanc
About Uncorked! Wine Festival at Ghirardelli Square: www.ghirardellisq.com/ghirardellisq