Valentine's Day is just around the corner, and these Valentine's truffles are the perfect gift or dessert for your Valentine's celebration or sweetheart.
I love anything chocolate, and chocolate truffles have to be one of my all-time favorite desserts. There are a couple of ways to make chocolate truffles, but I prefer to make them out of chocolate ganache. Chocolate ganache is made out of two ingredients, chocolate and cream....that's it! They look fancy but are actually easy to make with a couple of tips.
You may add other ingredients if you wish. In this recipe, I added a little bit of butter for creaminess and vanilla for some extra flavor.
I rolled the truffles in a variety of sprinkles for a Valentine's theme. I also dipped some truffles in chocolate and cocoa powder then added chocolate coffee beans. The combinations are endless, and you can change the ingredients to fit any holiday or celebration.
I hope you enjoy them!! Happy Valentine's Day!!❤️❤️
Tips Before You Get Started
Good quality chocolate is the base of chocolate truffles. Pure chocolate 4-ounce bars found in the baking aisle is what is recommended. Many people advise against using chocolate chips. I found some good quality baking chips that worked just fine. But you will never go wrong using baking chocolate bars.
Semi-sweet or dark chocolate has a very intense chocolate flavor, whereas milk chocolate has a sweeter taste. Often, I use a combination of both dark and milk chocolate for the best of both worlds.
Heavy cream or heavy whipping cream is also a base ingredient. Do not substitute half-and-half or milk because the truffles will not set-up.
The truffles will be sticky to roll. Coating your hands in cocoa powder or wearing rubber gloves is helpful. Personally, I just rinse my hands after rolling each truffle. You can also scoop them out ahead of time, before rolling, and refrigerate for 20 to thirty minutes. This helps dry them out, and they will be a little less sticky when rolling.
Store truffles in the refrigerator for 3-4 days or in the freezer for up to 3 months. Many people like to eat truffles at room temperature. I prefer them right out of the refrigerator.
Ingredients:
Two 4-ounce chocolate bars finely chopped (total 8 ounces) or 8-ounce bag of good quality baking chips- semi-sweet, dark, or milk chocolate. I use semi-sweet, or a combination of dark and milk chocolate.
2/3 cup of heavy whipping cream. If using only milk chocolate, reduce the cream to 1/2 cup.
1/2 tablespoon (1 1/2 teaspoons) of unsalted butter, softened to room temperature (optional)
1/2 teaspoon of pure vanilla or other flavorings (optional)
Toppings: sprinkles, cocoa powder, small candies, sugar, chopped nuts, etc
Small cupcake liners or small baking cups (optional)
Directions:
Get your ingredients together. Put different sprinkles, cocoa powder, candies, chopped nuts, etc in small separate bowls. Leave out the butter until it is at room temperature, or soften slightly in the microwave.
2. Chop-up the chocolate bars finely (or use small baking chips) and put them into a medium heat-proof bowl.
3. Warm-up the cream in a small saucepan on medium-low heat until simmering. Be sure the cream is simmering, but do not let it come to a full boil. Add the butter and gently stir.
4. Pour the warm cream over the chocolate. Let it sit in the bowl for a 3-5 minutes to allow the chocolate to melt. Do not stir. Add the vanilla.
5. Stir until the chocolate has completely melted and the ingredients are combined.
6. Place plastic wrap over the bowl and refrigerate for at least 2 hours until the mixture is set.
7. Scoop out the cold chocolate mixture with a teaspoon or cookie scoop. Each ball is approximately 2 teaspoons, or you can make bigger truffles up to one tablespoon. Roll into balls with your hands. The mixture will be sticky. Roll each truffle ball into the toppings until fully coated. Use a fork, teaspoon, or toothpicks to transfer unto a parchment-lined baking sheet or waxed paper. Or you can transfer the balls into small cupcake/candy liners.
8. Another option: Dip the truffle balls into melted tempered chocolate. I recommend melting the chocolate over a double boiler, then dipping the balls into the chocolate. Use a fork to gently roll around in the chocolate. Then gently lift the truffles out of the chocolate, tapping to remove excess chocolate. Set the chocolate-covered truffles on waxed paper, or a sprayed cookie rack to dry. This can be a little messy! While the chocolate is still wet, sprinkle with toppings such as sprinkles, nuts, chocolate-covered espresso bean/s, etc.
9. Refrigerate in a covered container until ready to serve. Eat immediately or let the truffles set out for 30 minutes until room temperature. This recipe yields approximately 16-20 truffles. If you want to double the recipe, it is recommended that you make 2 batches instead of one big batch for the best results. 😁
Serve with a Cappuccino for an extra special dessert!
Happy Valentine's Day and Bon Appetit! ❤️💕
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