Chocolate Truffles


It’s Valentine’s Day! While shopping with my sweetheart the previous week at Kitchen Capers, I found these adorable little party favor boxes.  I fell in love with the cute pink stripes and the sweet shop style…the perfect size for holding a handful of chocolatey love. I purchased the bags for a Valentine’s day tea & proceeded to make truffles for my guests. Having lost my former truffle recipe, I used Martha Stewarts easy recipe and chocolate dipped mine instead of rolling them in cocoa powder…Happy Valentines Day!!imageimageimage


Chocolate Truffles

  • 8 ounces best-quality bittersweet or semisweet chocolate, finely chopped
  • 1/2 cup heavy cream
  • 1 tablespoon of liqueur, such as triple sec or framboise (optional)
  • Unsweetened cocoa powder for rolling or white & dark chocolate wafers for coating.
  1. Put chocolate into a large heatproof bowl. Bring cream just to a boil in a small saucepan over medium-high heat; pour over chocolate in bowl. Stir in liqueur, if desired. Cover with plastic wrap; let stand 10 minutes. Stir until smooth. Let stand until thick, about 15 minutes.
  2. Pour chocolate mixture into a shallow 8-inch dish or pie plate. Cover with plastic wrap, and refrigerate until mixture is very cold and set but still pliable, about 30 minutes.
  3. Using a teaspoon or a 1/2-inch melon baller, scoop balls of chocolate mixture, transferring them to a baking sheet lined with parchment paper as you work. Refrigerate truffles 10 minutes  
  4. Using hands dusted with cocoa powder, dip each truffle in cocoa powder to coat, then quickly shape truffle into a rough round. Refrigerate truffles in an airtight container until ready to serve, up to 2 weeks; before serving, reshape into rounds, and roll each truffle in cocoa powder, if desired. (note: I popped mine in the freezer for a few seconds so they would hold their shape, and then chocolate dipped them using wilburs dark coating wafers. I then drizzled melted wilburs white coating chocolate over them using a spoon.)

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