Prep Time: 20 Min.
Cool Time: 4 Hours
Difficulty: Easy
Yield: Makes Approximately 40 Chocolate Truffles.
½ cup heavy cream
¼ cup tawny Port
2 tablespoons butter
1 tablespoon sugar
1/8 teaspoon nutmeg
2 cups chopped DOVE® Dark Chocolate
1 cup cocoa powder
Reynolds® Parchment Paper
1. Bring heavy cream, Port, butter, sugar, and nutmeg to a boil. Remove from heat and stir in DOVE® Dark Chocolate until melted. Transfer to a bowl; set aside to firm up (about 4 hours).
2. Scoop nickel-size nuggets of the chocolate mixture and roll into balls. Roll in cocoa powder until well coated. Place on Reynolds® Parchment Paper lined cookie sheet and chill until ready to serve.
