Chop up the chocolate: Whether you're using a block of chocolate or chocolate chips, you're going to want to chop them up to make them melt easier. See notes for troubleshooting. Place the chopped chocolate in a large stainless steel or glass bowl.
Heat up Cream and Butter: Heat the cream and butter in a small saucepan over medium heat, just until it starts to boil.
Combine Cream with Chocolate: As soon as the liquid starts to boil immediately pour it into the bowl over the chocolate.
Add Additional Liquids: Add the vanilla and wine and whisk until smooth.
Refrigerate/Cool: Cover the bowl with plastic wrap and transfer to the refrigerator for about an hour (or in the freezer for 30 mins-1 hour), until the mixture is firm.
Roll Truffles: Once the truffles have cooled, scoop them out using a melon baller and roll them with your hands. This will get messy! Then coat them with your desired toppings. I love crushed smoked almonds, cocoa powder, and melted tempered chocolate with sea salt.