1 package semisweet chocolate chips
3 tablespoons butter or margarine
1/2 cup port wine
2 teaspoons honey
1/4 cup cocoa powder

Preparation Instructions:

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.