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1
In a medium saucepan, bring the cream to a boil over medium-high heat.
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2
Remove from the heat and add the 8 ounces (225 g) chocolate.
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3
Let stand for 1 minute, then gently stir with a spatula until melted.
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4
Add the butter and port, then stir until combined.
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5
Using an immersion blender (see page 17), blend the ganache until completely smooth and glossy, about 1 minute.
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6
(You can use a whisk or a stand mixer on very low speed, but avoid incorporating air into the ganache; you simply want to make an emulsion, not whip it.)
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7
Pour the ganache into a shallow container, cover, and refrigerate until firm, at least 3 hours.
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8
Using a melon baller or two teaspoons, scoop out balls of the chilled ganache about 1 inch (3 cm) in diameter and place them on a large plate; you should have 25 to 30 balls.
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9
(If using a melon baller, to get the ganache to release, dip the tool in hot water between scoops and tap out excess water each time.)
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10
With your hands, roll each truffle into a not-quite perfect ball, return it to the plate, and refrigerate again until firm, about 30 minutes.
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11
Sift the cocoa into a pie plate or a deep, wide dish with sides.
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12
Add the 5 ounces (140 g) chocolate to a small heatproof bowl.
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13
Set the bowl over a saucepan of simmering water and stir occasionally until the chocolate is just melted and smooth.
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14
Remove from the heat.
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15
Gather up some of the melted chocolate with your dominant hand.
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16
Pick up a truffle with your other hand and drop it into the chocolate in your hand.
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17
Coat the truffle with chocolate, then drop the truffle into the cocoa powder.
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18
Repeat with the remaining truffles and melted chocolate.
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19
When done, jiggle the dish of cocoa around until the truffles are well coated.
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20
Place the truffles in a mesh strainer and gently shake to remove any excess cocoa.
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21
The truffles should be served at room temperature.
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22
If refrigerated, let them stand at room temperature for at least 1 hour before serving.
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23
The truffles will keep in the refrigerator for up to 1 week.
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24
Leftover chocolate and cocoa powder can be reused for another project.
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25
Replace the port with 3 tablespoons (45 ml) of your favorite liquorwhiskey, Grand Marnier, creme de cassis, or dark rum all work well.
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26
You can skip the step of coating the truffles with chocolate and make traditional chocolate truffles that are simply ganache formed into lumpy rounds and rolled in cocoa powder.
