It would not be Valentine’s Day without chocolate. There are plenty of delicious, store-bought chocolates and treats you can find. However, I wanted to add in this homemade truffle recipe to ramp up this restaurant-style, do-at-home menu. These truffles only require a few simple ingredients and are a lot of fun to make. Good quality 60% to 70% cocoa dark chocolate produces the best-tasting truffles. Make sure to use chocolate bars—not chocolate chips. The truffles can be made up to 2 days ahead of time and stored in an airtight container in the fridge for up to 1 week.
Servings: 12 (3-inch round) truffles
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8 ounces 60% to 70% dark chocolate bar
½ cup heavy cream
2 teaspoons vanilla
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Cocoa powder, chopped nuts or chocolate sprinkles for rolling
- Chop the chocolate bar into bits. Place them into a mixing bowl.
- Heat the cream in a heavy saucepan over medium heat until the cream comes to a simmer. Add in the vanilla.
- Pour the hot cream over the chocolate. Let it sit for a minute. Carefully stir the chocolate and cream together until all is smooth and silky.
- Set the chocolate truffle mixture into the refrigerator for at least an hour, or until the chocolate is completely cooled and set.
- Line a baking sheet with parchment. Use a small cookie scoop or melon baller to scoop out the truffles, placing them onto the lined baking sheet. Put the truffles back in the fridge to chill for another 30 minutes.
- Roll the chilled truffles into cocoa powder, chopped nuts or chocolate sprinkles, and place them in an airtight container. Keep the truffles in the refrigerator until you are ready to serve.
This article was originally published in the February 2023 issue of 225 magazine.