WINE CHOCOLATES RECIPES

Steps:

• In a small saucepan, bring red wine to a boil and cook until reduced to ¼ cup, about 5 minutes.  Place chocolate in a medium heat-proof bowl. In another small saucepan, bring the heavy cream to a simmer. Pour heavy cream mixture over chocolate and let sit 5 minutes. Whisk until smooth. Add the reduced wine and whisk until smooth. Refrigerate until firm, about 1 hour.   Line a large baking sheet with parchment paper. Using a small cookie scoop, scoop ganache and drop into the shredded coconut. Coat in coconut and then use your hands to roll into a ball. Coat in coconut again and transfer to a tray. Repeat alternating between coconut, cocoa powder, and pistachio. Refrigerate until ready to serve. 

Steps:

• For the crust: Position a rack in the center of the oven and preheat to 325 degrees F.
• Toss together the cookie crumbs, butter, sugar and salt in a medium bowl. Press into the bottom and sides of a 9-inch deep-dish pie pan. Bake until dry and set, 15 to 18 minutes. Let cool completely on a wire rack. 
• For the filling: Combine the cornstarch and 1 1/4 cups of the sugar in a medium saucepan and very slowly whisk in the wine to prevent lumps from forming. Cook over medium heat, stirring constantly, until it has come to a simmer and is very thick, about 8 minutes. Remove from the heat and stir in the chocolate, butter and salt until smooth. Pour the filling into the cooled crust and refrigerate until chilled and set, about 4 hours and up to overnight.  
• Right before serving, whip the cream with the remaining 3 tablespoons sugar in a large bowl with an electric mixer until soft peaks form. Top the pie with the whipped cream. Scatter the chocolate curls or sprinkles over the top, if using.