Valentine’s Day Chocolate Truffles
Hello my sweets! Boy oh boy, do I ever have a treat for you! While we do celebrate Valentine’s Day around here, it’s a little low key. Terry and I exchange cards and maybe a box of chocolates, but not much more. When the kids were young, Terry and I would orchestrate a scavenger hunt for them. It was always fun, but not sure how it related to Valentine’s Day. In any event, as the kids have gotten older, Valentine’s Day has been a bit of an afterthought. But this year I got my act in motion and decided to try my hand at making chocolate truffles. I did a whole bunch of research on making chocolate truffles and found recipes from both ends of the difficulty spectrum and everything in between.
[clickToTweet tweet=”Chemically speaking, chocolate really is the world’s perfect food. Michael Levine #chocolatelove ” quote=”Chemically speaking, chocolate really is the world’s perfect food. ” ― Michael Levine #chocolatelove”]
I knew I wanted to make an ‘assortment’ of chocolate truffles to satisfy the assorted taste buds of my family. I’m all about the fruit + chocolate combination, while Terry ♥s anything with coffee in it, and normally picky Rob is an equal opportunity devour-er of all varieities chocolate. So, I decided to make Chambord Raspberry Truffles, Espresso Kahlua Truffles and Orange Triple Sec Truffles.
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And, as fate may have it, while pondering my chocolate truffles making I happened upon a big sale at Williams-Sonoma and found these cute paper liners on sale. They worked perfectly to differentiate between the different flavors. Amazon has some great options as well…check them out here.
I made one recipe of a basic chocolate truffles mixture, divided the mixture between 3 bowls and then added the flavorings and liqueurs to each bowl. I have written out the directions for my flavors below, but feel free to experiment with your own flavorings. My Lemon Equivalents Chart was so very handy when figuring out how many tablespoons in a cup or teaspoons in a tablespoon.
After letting the chocolate truffle mixture firm up, I used my small OXO cookie scoop to make well formed chocolate truffles. This process would be much harder without a scoop like this.
At first I was going to keep it simple and make the flavored chocolate truffles without a crisp/hard coating, but they really were too soft. So, after doing a little more research on the internet, I settled on Alton Brown’s method for making a hard shell. While simpler sounding than most out there, it was still messy and involved, but very doable and worth the effort. It suggested slowly melting the chocolate in a bowl, nestled into a heating pad in another bowl.
- 14 ounces bittersweet chocolate, chopped in small pieces. I used a Dark 70%,
- 1/2 cup heavy cream
- 1/4 cup butter, cut into pieces and softened
- 10 ounces semi-sweet chocolate chips
- 3 TB seedless raspberry jam
- 2 tsp Chambord
- 1 1/2 tsp espresso powder
- 2 tsp Kahlua
- 1 tsp grated orange zest
- 2 tsp Triple Sec or Grand Marnier
- Sugar, cocoa or espresso powder for topping...optional
- I used my food processor to chop up my chocolate. Pulse so that your pieces are about the size of peas. In the photo, shown below, some of my pieces were a tad to big.
- In a heavy saucepan, bring the cream just to a boil over medium heat and then remove it from the burner.
- Add the chocolate all at once, stirring until it is smooth and no chunks remain
- Add the butter, piece by piece, stirring until it is incorporated.
- Divide your chocolate into 3 glass bowls and add the flavorings.
- If you want all raspberry truffles, then multiple the raspberry ingredients by 3. Same for the espresso and the orange.
- Cover your bowls and let them sit briefly in the fridge or on your counter until the chocolate has firmed up a bit.
- If you refrigerate your chocolate, you may need to let it come to room temperature in order to scoop it.
- Once firm, scoop your truffle mix onto parchment lined cookie sheets and refrigerate until firm, 1-2 hours.
- About 1/2 hours before you want to coat your truffles, put your 10 ounces of chocolate chips into a bowl that is nestled into a heating pad in another bowl, and set the heating pad to medium. This method slowly melts the chocolate, keeping its structure intact to form a hard coating.
- Occasionally stir your chocolate chips.
- Put a thermometer in your chocolate chips and monitor the temperature. You want it to be between 90' and 92'. Alton claims that if it gets above 94' it will lose it's 'snap' when you bite into it. I know that my temp did get above 94', does still snap, but is a little gray in parts.
- Once your chips are at the right temp, turn heating pad to low and get busy coating your truffles.
- I put a little bit of the melted chocolate on a spoon and used a toothpick to pick up a truffle and roll it in the soft chocolate.
- I did find it best to do it in 2 stages. I would coat the bottom of the truffle first and once that was hard I'd go back and do the top and sides. Seems I got a cleaner look that way. It's tough to get all sides coated evenly before the chocolate starts hardening and this method worked best for me.
- If you decide to sprinkle something on your truffles to tell them apart, do it quickly...the chocolate does harden quickly
So, I’m pretty pleased with my first foray into the world of Chocolate Truffle making. And more importantly, my men are pleased with my foray into chocolate truffle making. These sweets are perfect with their crisp shell which yields to the soft flavorable center. Um…yum….
I found these candy boxes on Amazon. They are the perfect size for 6-8 truffles…ideal for gift giving.
Pin it for your future reference.
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