Chocolate-Port Wine Truffles
- Total Time
- 4 hours
- Rating
- Comments
- Read comments
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Ingredients
- 6ounces semisweet or bittersweet chocolate in small pieces
- ½cup heavy cream
- 3tablespoons ruby port
- ½cup unsweetened Dutch-style cocoa
Nutritional analysis per serving (40 servings)
35 calories; 3 grams fat; 2 grams saturated fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 4 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 0 grams protein; 2 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine the chocolate and the cream in a heavy saucepan and place over low heat, stirring occasionally, until the chocolate has melted.
- Step 2
Remove from the heat and transfer to a bowl. Stir in the port. Refrigerate until the mixture is firm, two hours or longer.
- Step 3
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.
- Step 4
Spread the cocoa powder onto a chilled plate.
- Step 5
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.
Private Notes
Comments
best truffle recipe so far. i used callebaut bitter, and cherry liquer. perfect. enough flavor!
Made as written except that I used 8 oz chocolate as David Leibovitz does. Also found that I had to leave the chocolate mixture out for 1/2 hr to soften enough to scoop. Delicious!
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