In a small saucepan over low heat, warm the cream until it just begins to boil. Remove from heat and add dark chocolate. Allow the mixture to sit, untouched for 2 minutes.

Stir in vanilla and butter and whisk together until smooth and shiny.

Whisk in wine until completely combined.

Pour mixture into a medium bowl and cool to room temperature before covering with a lid or plastic wrap and refrigerating until firm enough to scoop, approximately 4 hours.

If using coating chocolate, melt it using 20 second increments in the microwave, or using a double boiler.

Scoop ~1 Tbsp or 1” diameter balls and coat in cocoa powder or chocolate coating. Adjust filling amount as appropriate if using molds.