Chop the chocolate bar into small pieces and place in a microwave-safe flat dish. (I use glass 8×8-inch baking pan.)

Melt the chocolate, according package directions. (I microwave mine for 1.5 minutes at 50% power, stir and microwave for additional 30 seconds at 50% power until it’s nice and smooth.)

Stir in wine and mix until nice and smooth. Let set at room temperature for 1-2 hours.

Using a small cookie scoop, form 1-inch balls. Refrigerate for about 5 minutes or so, and then roll to smooth out. If desired, roll the truffles in cocoa powder.

Store the truffles in an airtight container at room temperature for up to 3 days.