candy petřvald Valentines Day Port Wine Truffles

Find in the recipe section at http://www.amoredimona.com

INGREDIENTS

For the Ganache:
8 ounces (4 squares) Amore di Mona Couverture Chocolat, chopped into small pieces
1/4 Cup Port Wine

For the Coating:
6 ounces (3 squares) Amore di Mona Couverture Chocolat, chopped into small pieces

Note: You must take the chopped chocolate in and out of the microwave to stir every 10 seconds. The goal is to keep the chocolate “in temper”. This will result in an hard, shiny coating on the outside and a smooth ganache on the inside.

RECIPE

To Make the Ganache:
Microwave the port wine for 20 seconds. Remove and set aside.
Microwave 8 ounces of chopped chocolate for 10 seconds, remove and stir for at least 15 seconds. (Note: Smaller pieces of chocolate will melt faster.)
Repeat step two until the chocolate is smooth... If your arm hurts you are doing it correctly.
Using an electric mixer on a low setting, slowly add the warm port to the chocolate. (Note: Over-beating results in a hard ganache.)
Pour/spatula the ganache into a dish lined with plastic wrap covering top completely. Let set in 65 degree kitchen for about 3 hours. Or refrigerate for 1 hour. (Note: If you speed up the set time by putting the ganache in the refrigerator, return it to room temperature until soft enough to scoop into balls or cut into other shapes while it's still hard.)

To Make the Coating:
Repeat steps 2 - 3 for the 6 ounces of coating chocolate. When the chocolate is smooth and about 84 degrees, drop your ganache pieces one at a time into your bowl of chocolate. Fish them out with a fork, or use a toothpick to hold the piece while you dunk it. Tap off excess chocolate on the edge on the bowl and place the truffle on a piece of parchment or waxed paper to cool. Embellish with more chopped chocolate while warm or drizzle when cool.

Enjoy

candy petřvald Valentines Day Port Wine Truffles
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