Ingredients
Method
1.Coarsely chop 200g of the dark chocolate. Combine with cream in a small saucepan; stir over a low heat until smooth.
2.Stir in port and cranberries. Transfer to a small bowl, cover and refrigerate for 3 hours or overnight until firm.
3.Working with a quarter of the mixture at a time (keeping the remainder chilled) roll rounded teaspoons into balls; place on a foil-covered tray. Freeze until firm.
4.Melt the remaining 300g of chocolate. Use a fork to dip truffles into melted chocolate. Tap off excess and place on a foil-lined tray. Refrigerate until firm.
• Melt the chocolate in a heatproof bowl over simmering water. Return the bowl to the heat if the chocolate becomes too thick for dipping. • You could use milk chocolate instead of dark to coat, if desired. You could also jazz truffles up by drizzling with white chocolate, or dipping in chopped nuts.
Note
