Port Wine Lover'S Truffle'S

1. 1

   In a medium-sized saucepan, over moderate heat, heat the cream until it simmers along the edges; add the 12 ounces of chocolate and butter and stir until both are melted and the mixture is smooth: let the mixture cool until it is lukewarm: Add the port and stir to blend.

2. 2

   At this point It CAN BE SERVED IN Small Glasses (for a dessert) OR Pour mixture onto a baking sheet and chill it in the refrigerator or freezer untill it is quite firm.

3. 3

   Using a spoon, miniature ice cream scoop, melon baller or dust hands with powdered sugar, roll the cold, firm mixture into balls, using a light, quick touch when handling them; refrigerate or freeze the centers until they are hard.

4. 4

   Dip centers by hand or with a dipping fork in the melted chocolate or just roll in nuts or coconut, Place on parchment paper to set: a truffle mold can be used, make the shell and fill with the mixture, cover the bottom with chocolate, Enjoy.

* Per serving · 4 servings · Values may vary.

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