Chocolate Dureros (port wine truffles)

Submitted by Jim Lookabaugh

Ganache Filling:

• 1/2 lb semi-sweet chocolate, grated
• 1/4 cup plus 2 Tablespoons heavy cream
• 1/2 cup port

Shell:
1/2 lb bittersweet chocolate, grated (or another chocolate to your taste)
Note: It's important to be gentle when heating the ingredients.

Make a ganache:

• First, place the grated chocolate in a large mixing bowl.
• In a heavy sauce pan, such as an enameled cast-iron pan, scald the cream over medium high heat, constantly stirring either by using a whisk or by swirling the sauce pan. Using a heat diffuser can help prevent scorching.
• Pour the scalded cream into the chocolate and stir until melted and smooth.
• Stir port into melted chocolate mixture and thoroughly incorporate.

Prepare chocolate for shell:
Using a small double boiler set over low heat, melt the grated chocolate for the shell. Stir until smooth.

Directions:
You can make the truffles by hand or by using molds. If by hand, chill ganache until firm so that you can form it into small balls. Keep a bowl of ice near by covered with a clean towel in order to chill your fingertips and the palms of your hands. Hand dip the ganache balls into the melted chocolate for the shell, coating thoroughly. Place on waxed paper-lined cookie sheet for an hour to firm, then refrigerate for an hour or until fully set. If by molds, coat interior thoroughly with melted chocolate. You can keep returning the chocolate to the double boiler over low heat if consistency becomes difficult to work with. If necessary, place ganache in a microwave-safe bowl and microwave on high for four to six seconds then stir thoroughly. Repeat using this brief heating method until the ganache flows easily. Fill the chocolate-coated molds with ganache. Cap off the molds with melted chocolate. Let stand in the molds for an hour at room temperature, then refrigerate for an hour in the molds or until fully set. Remove from molds.

Makes about 24 to 30 candies.