Dark chocolate, cranberry and port truffles

ingredients

• • 500 gram dark chocolate
  • 1/4 cup thickened cream
  • 2 tablespoon port
  • 1/2 cup cranberries, coarsely chopped

method

• • 1

    Coarsely chop 200g of the dark chocolate. Combine with cream in a small saucepan; stir over a low heat until smooth.

  • 2

    Stir in port and cranberries. Transfer to a small bowl, cover and refrigerate for 3 hours or overnight until firm.

  • 3

    Working with a quarter of the mixture at a time (keeping the remainder chilled) roll rounded teaspoons into balls; place on a foil-covered tray. Freeze until firm.

  • 4

    Melt the remaining 300g of chocolate. Use a fork to dip truffles into melted chocolate. Tap off excess and place on a foil-lined tray. Refrigerate until firm.

notes

• Melt the chocolate in a heatproof bowl over simmering water. Return the bowl to the heat if the chocolate becomes too thick for dipping. • You could use milk chocolate instead of dark to coat, if desired. You could also jazz truffles up by drizzling with white chocolate, or dipping in chopped nuts.