I’m just not sure what Valentine’s Day would be without chocolate. And really, does anything say love like freshly made, traditional truffles? I made these for my husband and a coworker for Feb 14th this year (shhh!) instead of buying expensive chocolate for a couple of reasons. First, I think that like so many other things connected to holidays, chocolate truffles are so expensive!! I really have a hard time justifying the purchase when they are so easy to make at home. Another reason for making my own is I love giving hand-crafted gifts. I think it is so much more meaningful to give something that I put a little effort into rather than something I bought at the store. My final reason for making these at home is they are just so dang tasty! Inevitably, I will end up having a few of these little guys, and I am really picky about chocolate. Seriously, this is not a joke! I really hate Ghirardelli and Hershey’s, and when I make the truffles at home, I know exactly what goes into these. Also, you can make them stronger by using chocolate with a higher percentage of cocoa in it.
Robert Linxe’s Chocolate Truffles (found and adapted via Smitten Kitchen)
Gourmet, February 2001
- 11oz of 54% chocolate (I got Chocolove bars, because its Valentine’s Day <3)
- 2/3 cup heavy cream
- cocoa powder
What else you will need:
- a parchment-lined baking sheet
- a large Ziploc bag
Chop and place 8 oz of chocolate in a bowl. Heat cream on stove or in microwave until just simmering. Pour cream over the chocolate, and let sit for a few minutes.
Starting in the middle of the bowl, slowly stir together the chocolate and cream, working outwards, until the mixture is smooth. Allow to sit for about an hour, or until firmer, but still pliable.
Place the chocolate mixture in the Ziploc bag, and cut off one tip.
Pipe onto the parchment-lined baking sheet, in mounds equaling about 1 teaspoon. If there are pointy tips on the mounds, pat them down a bit. Place baking sheet in freezer for about 15 minutes.
Place the remaining 3 oz chocolate in a heat safe bowl over another bowl filled with boiling water. (I heated some water in my kettle and poured it into the bowl). Slowly stir until smoothe.
Remove the mounds from the freezer and place about 1/2-1 cup of cocoa powder into a shallow bowl. Smear some chocolate into the palm of your hand (use rubber gloves if you have them), pick up a mound and coat with a thin layer of chocolate.
Place in bowl with the cocoa powder and toss with a fork, making sure the outside is fully covered. Remove and place on a plate. Repeat with the rest of the mounds.
Place truffles, a few at a time, into a fine sieve and toss to get rid of excess cocoa powder. Store in the refrigerator until ready to eat.