It's one of few restaurant desserts that can be made at home with foolproof results, even if you're not a star baker.
These simple truffles feature a hint of Crème de Cassis liqueur, to pick up the berry flavor in late bottled vintage Port wine. Make sure to finely chop the chocolate before you begin, or it may not completely melt when whisked with the cream. If there are lumps in your truffle mixture, set it over a slightly larger bowl of hot (not boiling) water and stir until melted.