Chocolate Port Truffles or Pate' Recipe

From Dorothy McNett's Recipe Book.

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Chocolate Port Truffles or Pate'

From Dorothy McNett's recipes at Wonderful served in/on a red ripe strawberry cut in half. Use pure dark chocolate or semi-sweet chocolate for best flavor and texture. Arrange on a wonderful platter and serve with fresh strawberries or cherries, if available. A great dessert! And served with cheeses and such, makes a nice appetizer with crackers or croutons, etc.

2 cups dark chocolate chips (60-70% cacao) (12 oz. pkg.)
1/4 cup heavy whipping cream (organic is best)
2 tablespoons port
black sea salt crystals

fresh fruits
assorted cheese tidbits
crackers, crostini

Dump the chocolate into a glass or ceramic batter bowl. In a measuring cup, whisk together the cream and the port and then pour over the chocolate pieces. Melt in microwave for 1 minute. Stir. If not completely melted, add another 20-30 seconds. Repeat if necessary. Stir to melt completely. Allow to stand for about 2 hours, or until it has thickened enough for you to scoop it out with a teaspoon into rough, truffle like pieces. Place on waxed paper and sprinkle tops with a little of the black sea salt. Serve them just like that, or place each one into a small candy paper.

Or, to make a chocolate pate, simply put the warm chocolate mixture into small decorative serving bowls, etc. Serve warm or at room temperature with fresh fruits, cookies, nuts, crackers, cheese, etc. Or, simply encase some fresh fruit pieces, such as fresh pitted cherries, with the slightly cooled chocolate truffle mixture. Place on parchment or silicone mat and allow to cool at room temperature.

Recipe created 2007-01-31.

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