Port Wine Lovers Truffles Food

PORT WINE LOVER'S TRUFFLE'S

Steps:

• 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.
• 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.
• 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.
• 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.

CHOCOLATE-PORT WINE TRUFFLES

Steps:

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