Are you ready for the easiest way to impress the ones you love this Valentine’s Day? I’ll let you in on the secret. Make them Chocolate Trufles! Seriously, truffles are so, so easy, but you can dress them up, and make them look so cute that they are sure to impress anyone.
And really, who doesn’t love chocolate? Even a self-proclaimed “chocolate isn’t my favorite dessert” kind of person like me still loves a bite or two of the good stuff. And it only takes a bite or two with these little guys.
I am not kidding around when I say they are easy, either. My friend, Meghan, and I took a Chocolate Making 101 class at a local shop, Spagnvola, last year and I could not believe how simple they are to make.
And you can customize them any way you like. During that class, we made Lavender and Olive Oil Truffles by infusing the cream with dried lavender (just adding the lavender while the cream was heating up) and adding in olive oil. You can try infusing the cream with any flavor-chili peppers, fruit, other herbs, whatever you want! Even add your favorite booze!
The easiest way to decorate them is just to coat the truffles in cocoa powder. Simple, sophisticated and delicious.
But just look at all the possibilities! The sky (and your creativity) is the limit! Sprinkles, nuts, sea salt, candies…the list goes on and on!
Totally easy, totally impressive, and totally delicious. Definitely my kind of treat!
Basic Chocolate Truffles
adapted from Martha Stewart
makes about 40 truffles
- 12 oz semi-sweet or dark chocolate, chopped
- 3/4 cup heavy cream
- Cocoa powder, sprinkles, chopped nuts, melted chocolate, sea salt etc. for dipping and decorating
- Add chopped chocolate to a medium bowl.
- Heat cream in a heavy bottomed sauce pan until just boiling.
- Pour hot cream over chocolate. Cover with plastic wrap and allow to sit for 10 minutes.
- After 10 minutes, stir the chocolate and cream until well combined.
- Pour the chocolate mixture into a 9×9 baking dish (or other flat dish).
- Allow the chocolate mixture to cool completely in the fridge for at least 1-2 hours. I left mine for a few days because I didn’t have time to roll out my truffles right away.
- Using a teaspoon measuring spoon, or a small melon baller, scrape a teaspoon full of the chocolate from the pan. Using both hands, roll the chocolate into a uniform ball.
- If you are dipping your truffles in melted chocolate, set aside on a wax paper lined tray until all truffles have been rolled. Melt chocolate in the microwave in 30 second increments, stirring between each period, until it is fully melted. Dip truffles one at a time using a fork. Tap to remove excess chocolate, and return to the wax paper lined sheet. Top with sea salt, sprinkles, or candies while melted chocolate is still wet. You may want to dip 2-3 truffles, them top them with the decorations, then dip another 2-3, decorate, and so on.
- If you are coating the truffles in cocoa, chopped nuts or sprinkles, place rolled truffles directly into a dish with your desired coating. Roll truffles to coat the entire surface.
- Keep truffles in the fridge until ready to serve.
Notes: For a unique flavor profile, you can infuse the cream by adding dried herbs, chilies, or fruits to the cream while it is heating. Remove the herbs before adding the cream to the chocolate. If you want to add a flavored liquor, add it to the bowl with the chocolate and pour the hot cream over both.