-
1
Combine the chocolate and the cream in a heavy saucepan and place over low heat, stirring occasionally, until the chocolate has melted.
-
2
Remove from the heat and transfer to a bowl.
-
3
Stir in the port.
-
4
Refrigerate until the mixture is firm, two hours or longer.
-
5
Spread a sheet of waxed paper on a baking sheet.
-
6
With a spoon or spoons, scoop mounds about half an inch to an inch in diameter and place them on the paper.
-
7
Refrigerate until firm, two hours or overnight.
-
8
Spread the cocoa powder onto a chilled plate.
-
9
Remove the truffles from the refrigerator and roll them in the cocoa.
-
10
Return them to the pan lined with waxed paper and refrigerate again until firm.
-
11
The truffles can be frozen for up to a week.
