Valentine’s Day Chocolate Truffles

Chocolate truffles are a delicious treat any day of the year and an especially sweet gift on Valentine’s day. Chocolate truffles are made of a mixture of chocolate and cream that is melted together, that is then rolled into balls. The most traditional type of chocolate truffle is rolled in cocoa powder, but truffles can be covered with a layer of chocolate, rolled in nuts, shredded coconut or even dusted with confectioners’ sugar before serving. The outer coating simply makes the ultra-creamy truffle easier to pick up, although the journey from hand to mouth is usually a short one when chocolate truffles are concerned!

Ingredients

1/2
lb. good bittersweet chocolate, such as Lindt
1/2
lb. good semisweet chocolate, such as Ghirardelli
1 
cup heavy cream
2 
tablespoons Grand Marnier, optional
1 
tablespoon brewed coffee
1/2
teaspoon good vanilla extract

Confectioners’ sugar
Cocoa powder
Nuts

Directions

1. Chop the chocolates finely with a sharp knife, or a Cuisinart if you have one.
2. Place them in a heatproof mixing bowl.
3. Heat the cream in a small saucepan until it just boils.
4. Turn off the heat and allow the cream to sit for 20 seconds.
5. Pour the cream through a fine-meshed sieve into the bowl with chocolate.
6. With a wire whisk, slowly stir the cream and chocolates together until the
chocolate is completely melted.
7. Whisk in the Grand Marnier if using, coffee, and vanilla.
8. Set aside at room temperature for 1 hour.
9. With a teaspoon, spoon round balls of the chocolate mixture onto a baking sheet
lined with parchment paper. It will be soft and slightly set on the edges
10. Refrigerate for 30 minutes, until firm.
11. Roll each dollop of chocolate in chilled hands to roughly make a round ball.
It is best to keep your hands cold. To do this, use a bowl with ice water to dip your hands in, then dry with a towel. Wipe hands off every few times you roll a truffle.
12. Roll in confectioners’ sugar, cocoa powder, or nuts.
13. These will keep refrigerated for weeks, but serve at room temperature.

Yield
60 truffles

Recipe courtesy of the Barefoot Contessa