Add the chocolate to a heat proof bowl.

Heat the heavy cream and butter until boiling, stir and watch constantly.

Add in the vanilla.

Pour the hot milk over the chocolate and let it sit for a few seconds.

Stir together until all of the chocolate is melted.

Add in half of the red wine and mix, then add in the other half and continue to mix until incorporated.

Pour into an 8x8 square pan

Refrigerate for 2-3 hours, until chocolate mixture has hardened.

Using a cookie scooper, scoop down the row until the scooper in full.

Then, release and form into little truffles.

Roll into cocoa powder, crushed freeze-dried raspberries (or strawberries) or dip in melted chocolate.