I have to admit that I am NO fan of Valentine's Day...never have been and probably never will be. That is most likely though because my amazing fiance spoils me to death every other day of the year, so every day is basically Valentine for me. But, since I know there are plenty women out there who adore this day, and for good reason, I decided to make chocolate truffles so that you can spoil your honey on this special day!
These truffles are very easy to make and can have a variety of toppings put on them. I will warn you though, set aside at least 2 and a half hours for total time of letting the chocolates firm up in the fridge. You can store them in the freezer and then take them out about one hour before use, to defrost, or you can store them in the refrigerator. Even though it is still February, I am still too afraid to store any dessert at room temperature in the Phoenix heat.
Makes 24-30 truffles, depending on size of scoop
7.5 oz bittersweet chocolate (I used Ghirardelli 60% cacao bittersweet chips)
1/2 cup heavy cream
1 Tbs. unsalted butter
-Place the chocolate chips, and butter in a medium bowl.
-In a small saucepan, bring the heavy cream to a boil, stirring constantly so that it does not burn.
-Pour the heavy cream over the chocolate and butter, and stir until melted. Refrigerate for 2 hours or until hard enough to scoop out.
-Once firm, scoop (i used a mini cookie scoop) chocolate balls onto parchment paper. Refrigerate for another 30-40 minutes.
-Take out of the refrigerator and roll in your desired toppings.
*Toppings I used: coconut, cocoa powder, chopped almonds, chocolate glaze
1 cup bittersweet chocolate (same as above)
1-2 teaspoons of canola oil
-Melt the chocolate either over a double boiler or in the microwave.
-Stir in the oil, and let sit until almost cooled