Ingredients:
12 ounces semisweet chocolate or 12 ounces milk chocolate or 12 ounces white chocolate, may be substituded
1 cup whipping cream
4 tablespoons butter
1 tablespoon port wine
3 lbs chocolate, for dipping or making molds (optional)
1/2 cup finely chopped nuts, of choice or 1/2 cup coconut (optional)
Directions:
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.
Servings: 6
Time preparation: 45 min.
Time total: 60 min.