Place the chocolate and heavy cream in a medium-sized saucepan or double boiler over medium-low heat. Heat, stirring constantly, until chocolate has melted and the mixture is completely smooth.

Remove from heat, add the red wine, vanilla extract, espresso powder and powdered sugar and whisk until everything is thoroughly combined and mixture is smooth.

Transfer truffle dough to a small mixing bowl and refrigerate truffle dough for at least 2-3 hours (or freeze for ~1-1+1/2 hours), until it has completely set/firm.

When the truffle dough has set and you're ready to form your truffles, make an assembly line. Place the cocoa powder in a wide, shallow dish and line 1-2 large baking sheets with parchment paper. Once that is all set up, pull out the truffle dough.

Scoop truffle dough out with a small scoop or melon-baller (I use the small Oxo Good Grips Cookie Scoop found here, which holds 2 tsp. of dough) and drop it into the dish with the cocoa powder. Roll it around in the cocoa powder until the outside is coated, then form the dough into a ball shape and place on the parchment-lined baking sheet. Repeat until you're done with all of the truffle dough.

When all the truffles have been rolled in the cocoa powder, place the baking sheet back in the refrigerator for ~30 minutes to allow them to firm up again. Then, if not serving until later, place the truffles in an air-tight container and store in the refrigerator for up to 5 days.

Serve truffles chilled or after sitting out at room temperature for ~5-10 minutes (not much longer or else they'll be quite soft). Either way is delicious! Store leftovers in an air-tight container in the refrigerator for up to 5 days.