Truffles with cherry port

Truffles with cherry port

Truffles are so easy to make, and look very fancy. I made these, along with some other lovely chocolates, to give to my Pop for his 80th birthday. He likes dark chocolate, and I thought he may like them flavoured with a little cherry port I bought at the Capital Region Farmers Market. You can substitute your favourite liquor. Equally you can use either white or milk chocolate. If you use a different chocolate, don’t roll them in icing sugar. You could roll them in cocoa instead, or just leave them plain. I think this variation works well rolled in icing sugar; a little sweetness cuts through the rich, slightly bitter chocolate.

Makes about 30

150 grams dark, fair trade chocolate
150 ml fresh cream
2 teaspoons cherry port
100 grams dark chocolate, additional
2 tablespoons pure icing sugar

Gently melt the chocolate and cream together in a small saucepan. Add the cherry port, mix till well combined, and leave to cool in the refrigerator. When set, remove from the fridge and scoop out a teaspoon of the mixture. Roll into a small ball and arrange on a plate or tray. Repeat till you’ve used the whole mixture. Place the balls in the freezer to firm up and chill.

Meanwhile, heat the additional chocolate in a double boiler, or in a bowl over a saucepan of boiling water. When the chocolate is melted, turn off the heat and leave the bowl over the saucepan. Tip the icing sugar onto a small plate. When the chocolate balls are hard, remove them from the freezer one at a time, dip them in the melted chocolate. Allow the melted chocolate to drain a little, before rolling them in the icing sugar and leaving them to set. If you wish, you can serve the truffles in small chocolate foil cups.

This entry was posted in Dessert, In-Betweens. Bookmark the permalink.

One Response to Truffles with cherry port

  1. Pingback: Pop’s 80th birthday chocolates | Susan's Sumptuous Suppers

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