One of my personal must-haves for the valentines season is homemeade chocolate truffles. Great to have on hand for holiday entertaining or a quick and simple gift idea, perhaps even as a hostess gift for the valentine date on your schedule. The chocolate orange truffles pictured here are a particular favorite but there are so many other favorite combinations as well.
Ingredientstwo 4-ounce quality chocolate bars (226g), very finely chopped*
2/3 cup (160ml) heavy cream*
optional: 1 Tablespoon unsalted butter, softened to room temperature
optional: 1/2 teaspoon pure vanilla extract
toppings: unsweetened cocoa powder, sprinkles, crushed nuts, melted or tempered chocolate
Method* Place the chocolate in a heat-proof bowl. Set aside.
* Heat the heavy cream until it is simmering. You can heat it on the stove or in the microwave.
* Add the butter, if using, to the chocolate and pour the heavy cream evenly on top. Let the warm cream and chocolate sit for 5 minutes minutes.
* Add the vanilla extract then stir until the chocolate has completely melted.
* Place a piece of plastic wrap directly on the surface (to avoid condensation) and refrigerate for 1-2 hours.
* Tip: Pour into a flat shallow dish, such as a 8×8 inch baking pan, so the mixture evenly and quickly sets.
* Scoop the set truffle mixture into 2 teaspoon-sized mounds.
* This cookie scoop is the perfect size. For larger truffles, 1 Tablespoon size mounds. Roll each into balls.
* This gets a little sticky, so see my tips above.
* Roll each into toppings, if desired. Truffles taste best at room temperature!
* Cover tightly and store truffles at room temperature for 3-4 days or in the refrigerator for up to 2 weeks.