Chocolate-Port Truffles

• 1/2 cup (125 ml) heavy cream
• 8 ounces (225 g) plus 5 ounces (140 g) bittersweet or semisweet chocolate, chopped
• 3 tablespoons (1 1/2 ounces/45 g) unsalted butter, at room temperature, cut into pieces
• 3 tablespoons (45 ml) ruby or tawny port
• 3/4 cup (75 g) unsweetened natural or Dutch-process cocoa powder

1. In a medium saucepan, bring the cream to a boil over medium-high heat.
2. Remove from the heat and add the 8 ounces (225 g) chocolate.
3. Let stand for 1 minute, then gently stir with a spatula until melted.
4. Add the butter and port, then stir until combined.
5. Using an immersion blender (see page 17), blend the ganache until completely smooth and glossy, about 1 minute.
6. (You can use a whisk or a stand mixer on very low speed, but avoid incorporating air into the ganache; you simply want to make an emulsion, not whip it.)
7. Pour the ganache into a shallow container, cover, and refrigerate until firm, at least 3 hours.
8. Using a melon baller or two teaspoons, scoop out balls of the chilled ganache about 1 inch (3 cm) in diameter and place them on a large plate; you should have 25 to 30 balls.
9. (If using a melon baller, to get the ganache to release, dip the tool in hot water between scoops and tap out excess water each time.)
10. With your hands, roll each truffle into a not-quite perfect ball, return it to the plate, and refrigerate again until firm, about 30 minutes.
11. Sift the cocoa into a pie plate or a deep, wide dish with sides.
12. Add the 5 ounces (140 g) chocolate to a small heatproof bowl.
13. Set the bowl over a saucepan of simmering water and stir occasionally until the chocolate is just melted and smooth.
14. Remove from the heat.
15. Gather up some of the melted chocolate with your dominant hand.
16. Pick up a truffle with your other hand and drop it into the chocolate in your hand.
17. Coat the truffle with chocolate, then drop the truffle into the cocoa powder.
18. Repeat with the remaining truffles and melted chocolate.
19. When done, jiggle the dish of cocoa around until the truffles are well coated.
20. Place the truffles in a mesh strainer and gently shake to remove any excess cocoa.
21. The truffles should be served at room temperature.
22. If refrigerated, let them stand at room temperature for at least 1 hour before serving.
23. The truffles will keep in the refrigerator for up to 1 week.
24. Leftover chocolate and cocoa powder can be reused for another project.
25. Replace the port with 3 tablespoons (45 ml) of your favorite liquorwhiskey, Grand Marnier, creme de cassis, or dark rum all work well.
26. You can skip the step of coating the truffles with chocolate and make traditional chocolate truffles that are simply ganache formed into lumpy rounds and rolled in cocoa powder.

heavy cream, bittersweet, unsalted butter, port, dutch

Taken from www.epicurious.com/recipes/food/views/chocolate-port-truffles-379645 (may not work)