Sao Tome Dark Chocolate & Port Truffles
Serves: 30
Prep time: 10 mins
Cook time: 45mins and 1 to 2 hours chilling
Total time: 15 mins plus chilling
Dietary: contains dairy
Meal type: Dessert
Misc:
Occasion:
Author: dghchocolatier
If you would like to use one of David's recipes, would like to discuss a TV appearance, Radio interview or Food Festival Event then please visit the Media Queries Page to get in contact with David direct.
Ingredients
- 120ml organic cream
- 200g sao tome 58% dark chocolate flakes
- 3 tablspoons ruby port
- 50g cocoa powder
Method
Combine the chocolate and the cream in a bowl and place in the microwave blitz for 30 seconds stirring in between each blitz,
Keep repeating until the chocolate has completely melted.
Stir in the port.
Refrigerate until the mixture is firm, two hours or overnight.
Spread a sheet of waxed paper on a baking sheet.
With a spoon, scoop mounds about half an inch to an inch in diameter
Dust your hand in cocoa powder roll the truffles between your hands making them round then place them on the paper.
Refrigerate until firm, two hours or overnight.
Spread the cocoa powder onto a chilled plate.
Remove the truffles from the refrigerator and roll them in the cocoa powder.
Return them to the pan lined with waxed paper and refrigerate again until firm.
The truffles can be frozen for up to a week.