Dark Chocolate Port Truffles

Jar 1 marthafiedIt’s Christmas! And during Christmas it’s mandatory to eat chocolate and drink port wine. The latter might just be me. But if you are anything like me you will also have lots of chocolate and port lying around.
This year I thought to combine the two to make festive truffles. Melting in your mouth truffles are also a must-have item during the Holiday Season.

Chocolate marthafied

Dark Chocolate Port Truffles are easy, but messy to make. But hey, it’s chocolate, so it’s always fun to get your hands ‘dirty’ with it. Rolling truffles really is finger-licking fun. It brings out the kid in me. After rolling 50 truffles I just wanted to run outside and make snow-angels plus have a snowball fight. But instead I curled up next to my fireplace with a book and – you guessed it – a glass of port until the doorbell rang and my friends arrived. Finally it was time to enjoy the Dark Chocolate Port Truffles with some espresso. Perfect!

Truffles Jar 2 marthafied

Dark Chocolate Port Truffles

Preparation time: 30 minutes (+setting time)
Makes: 40-50 truffles

Ingredients:
250 g good-quality dark chocolate (Green & Black’s Organic 70% Dark Chocolate)
100 g good-quality milk chocolate (Green & Black’s Organic 34% Milk Chocolate)
3/4 cup of whipping cream
6 tbsp port wine
Icing Sugar (confectioner’s sugar) or cocoa

Green and Blacks Chocolate marthafied

Directions:
Finely shave the chocolates and place the shavings into a medium bowl. Set aside.

Chopping Chocolate marthafied

In a saucepan bring the whipping cream to boiling point. Just before it starts to boil remove from the heat and pour over the chocolate shavings. Measure the port into a heat-proof glass and heat up in the microwave to the boiling point (aprx. 40 secs). Pour over the chocolate shavings.

Port and Chocolate marthafied

Mix with a whisk until the truffle mix is glossy and smooth.

Truffle Mix marthafied

Cover and refrigerate for at least 2 hours or overnight – until the truffle mix is thick and firm.
Cover a baking tray with foil. Pour icing sugar on a shallow plate.
With a spoon take small scoops of the Dark Chocolate Port Truffle mix and roll them into balls.

Truffle scoop marthafied

Making truffles marthafied

Roll the truffle balls in icing sugar or cocoa.

Powdered Sugar Coating marthafied

Place the truffles on the foil covered baking tray.

Ready to serve marthafied

You can also use sprinkles or chopped nuts to cover the truffles.
Serve immediately after you have coated the truffles in icing sugar.
Store in the refrigerator. If you use icing sugar for the coating, store the Dark Chocolate Port Truffles in the fridge without the coating and coat them just before serving, so the icing sugar does not melt.

Truffles Jar 3 marthafied

Other truffle recipes by Marthafied:

Chocolate Chambord Truffles – find the recipe here.
Sour Apple Truffles – find the recipe here.

 

Dark Chocolate Port Truffles

Total Time: 30 minutes

Yield: 40-50 truffles

Dark Chocolate Port Truffles

Ingredients

  • 250g good-quality dark chocolate (Green & Black’s Organic 70% Dark Chocolate)
  • 100g good-quality milk chocolate (Green & Black’s Organic 30% Milk Chocolate)
  • 3/4 cup of whipping cream
  • 6 tbsp port wine
  • Icing Sugar (confectioner’s sugar) or cocoa

Instructions

  1. Finely shave the chocolates and place the shavings into a medium bowl. Set aside.
  2. In a saucepan bring the whipping cream to boiling point.
  3. Just before it starts to boil remove from the heat and pour over the chocolate shavings.
  4. Measure the port into a heat-proof glass and heat up in the microwave to the boiling point (aprx. 40 secs).
  5. Pour over the chocolate shavings.
  6. Mix with a whisk until the truffle mix is glossy and smooth.
  7. Cover and refrigerate for at least 2 hours or overnight – until the truffle mix is thick and firm.
  8. Cover a baking tray with foil.
  9. Pour icing sugar on a shallow plate.
  10. With a spoon take small scoops of the Dark Chocolate Port Truffle mix and roll them into balls.
  11. Roll the truffle balls in icing sugar or cocoa.
  12. Place on the foil covered baking tray.
  13. You can also use sprinkles or chopped nuts to cover the truffles.
  14. Serve immediately after you have coated the truffles in icing sugar.
  15. Store in the refrigerator.
  16. If you use icing sugar for the coating, store the Dark Chocolate Port Truffles in the fridge without the coating and coat them just before serving, so the icing sugar does not melt.
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