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Melt the chocolate
chips and butter in a double boiler.
Remove from
the heat, and stir in the port wine and honey.
Pour the mixture
into a mixing bowl or storage container, and place in the freezer
for 1-2 hours, or until solidified.
Remove the chocolate
from the freezer. Using a spoon, scoop the chocolate onto a sheet
of waxed paper. Make about 36 evenly sized pieces of the chocolate.
Put the cocoa
powder on a plate.
Coating the
palms of the hands with cocoa powder, roll each piece of the chocolate
between the palms of your hands to form a ball. If the truffle isn't
completely coated with cocoa powder, roll it in the powder on the
plate.
Makes 36 truffles
Submitted by
Tim Sousa
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