Chocolate-Port Wine Truffles

• 6 ounces semisweet or bittersweet chocolate in small pieces
• 1/2 cup heavy cream
• 3 tablespoons ruby port
• 1/2 cup unsweetened Dutch-style cocoa

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.

bittersweet chocolate, heavy cream, ruby port, cocoa

Taken from cooking.nytimes.com/recipes/4911 (may not work)