Valentine's Day Chocolate Truffles

Paul is in charge of the dinner tonight, Valentine’s Day, and I’m in charge of the dessert. And what better way to show your sweetheart you love them then with homemade treats! It’s a sure way to that special someone’s heart…I promise. Now, I know you all know what truffles are: they’re those little chocolaty indulgences packed with sweetness that usually cost a pretty little penny, sound familiar?

Well, here’s the great news: they are also surprisingly simple to make at home! Truffles are essentially melted chocolate and cream, yum. You don’t even need a mixer to make these delicious chocolate delights. So go grab some basics from your kitchen and get started…there’s still time to make them for tonight!

Be sure to check back tomorrow for Paul’s fantastic Valentine’s Day Indian meal!

Chocolate Truffles

Thanks to:
Barefoot in Paris
Easy French Food you Can Make at Home
Ina Garten

about 10 minutes, plus 1 hour to chill & assemble...
makes 20 truffles

On food...

for the truffles
3 ½ ounces bittersweet chocolate (70% cacao)
3 ½ ounces semisweet chocolate (not chocolate chips!)
½ cup heavy cream
1 ½ tablespoons Grand Mariner liqueur
1 tablespoon prepared coffee
½ teaspoon vanilla extract

for the decorating
cocoa powder
confectioners’ sugar

hints
Use high quality chocolate.
Chocolate will melt a little once you start to roll truffles...so work quickly & don’t get frustrated.

On cooking...

1. Chop the chocolate and place in a bowl.

2. Heat the cream in a small saucepan until it boils. Pour the hot cream through a fine-meshed sieve into the bowl with the chocolate. Whisk the chocolate and cream together until it’s completely smooth.

3. Whisk in the Grand Mariner, coffee, & vanilla.

4. Cover and chill in the fridge for 45 minutes to an hour. You want the mixture to be malleable but firm enough to work with.

5. Line a baking sheet with parchment paper and dust with cocoa powder. Then, scoop out each truffle using a spoon & begin to roll across the baking sheet in cocoa. Finally, sift some confectioners’ sugar over the top of each truffle. Keep refridgerated until serving.