See Also: Candies
Chocolate Port Truffles with Black Sea Salt
Recipe by Dorothy McNett at www.dorothymcnett.com.
1 pound Guittard's dark chocolate apeels
1/4 cup heavy whipping cream
1/4 cup port
black sea salt crystals
Dump the chocolate apeels into a very dry glass batter bowl. In a measuring cup, whisk together the cream and the port and then pour over the chocolate. Microwave on high for 1 minute. Stir with a plastic spatula. If not completely melted, microwave another 20-30 seconds. Stir. Place in refrigerator 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.
Recipe created 2007-01-31.
Web programming by Paul McNett (Dorothy's son), using the Dabo framework.