Line a quarter sheet tray with parchment.

Melt dark chocolate over a bain marie or double boiler.

Meanwhile, combine red wine and whipping cream in a small saucepan and warm over medium-low heat. Do not boil.

Whisk the warm cream mixture into the melted chocolate. Remove from heat.

Cover bowl with plastic wrap. Refrigerate 1-2 hours, or until ganache is firm enough to scoop.

Use a melon baller or small cookie scoop to portion the chilled ganache, using your hands to smooth and shape each portion into a round ball.

Roll balls in cocoa powder. Arrange on prepared tray. Refrigerate until ready to serve.

Roll chilled truffles in a second coating of cocoa powder prior to serving. Serve in paper truffle cups.

Store leftover red wine truffles in an airtight container in the refrigerator for up to 1 week. Re-roll in cocoa powder and allow to stand at room temperature for 5-10 minutes prior to serving.