AUTHOR: Carolyn Savage | POSTED: February 11, 2014 | COMMENTS: None Yet - Post a Comment
CATEGORIES: 1015 The River, Glass City Parent, Holidays,
If you’re anything like Sean and I you’ll find yourself running down the aisles of your local grocery story on Valentine’s Eve looking for something…anything to give your kids teachers, secretary, favorite babysitter and well…maybe even your spouse. We both admitted long ago that neither of us is really all that into Valentines Day. Sure, the first few years of courtship were full of flowers and sentimental cards, but our first Valentines Day of marriage found us in an emergency room—me hooked up to IVs suffering from a relentless bout of morning sickness and Sean pacing the floors probably wondering where his 23 year old life was headed.
In an attempt to abstain from contributing to the consumerism that has gripped this once thoughtful holiday, I decided this year I wasn’t buying a thing for my Valentines. Nope…homemade all the way…is my sentiment for the day. Hence this really easy and super decadent recipe for homemade chocolate truffles. I have to admit I was surprised at how easy they were to make, and my Gawd…they taste like a little piece of dark chocolate heaven. The kicker? They’re cheap. Just whip them up, package them in some sort of fancy heart themed bowl, and wah-lah you’ll really show your Valentine how much they are loved.
As long as you don’t eat them yourself first!
Homemade Chocolate Truffles
- 1 3/4 cup of Ghiradelli 60% cacao chocolate chips
- 1/3 cup of heavy whipping cream
- 6 tbs. UNSALTED butter
- Coconut flakes, powdered sugar, chopped pecans, toffee bits, crushed heath bars or almond bark for toppings
- Melt whipping cream and butter in saucepan over medium heat. Once simmering add chocolate chips. Stir until chocolate chips are melted and mixture is thoroughly combined.
- Poor mixture into SHALLOW dish. (I used a large pie pan.)
- Allow mixture to chill in refrigerator for 2-3 hours. Once chilled, use small end of melon baller and scoop small balls of truffle mix. I used my hands to get them into balls. (Kind of messy but will work.)
- Place on wax paper lined tray.
You can use any toppings you like. I used powdered sugar and chopped pecans for two varietys. I rolled the newly made truffles in the nuts or sugar. For the chocolate bark coating I froze one third of my truffles and then heated the chocolate candy coating in a sauce pan. I stuck the truffle with a tooth pick and dunked it in the chocolate coating and sat it on wax paper to set. (They set very quickly.)