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Chocolate Truffle Recipe for Valentine’s Day

coated in bittersweet chocolate cocoa or finely chopped, toasted almonds

coated in bittersweet chocolate cocoa or finely chopped, toasted almonds

Last night, I taught a Handmade Chocolates class at the Franklin Park Conservatory as part of their Food Education classes. We made traditional Bittersweet Chocolate Truffles and Chocolate-Dipped Strawberries.

The Handmade Chocolates class is always popular at Valentine’s Day, so in the spirit of the season, I share my recipe for you here. Enjoy!





Traditional Chocolate Truffles

Yield: approx. 3-4 dozen truffles

1/3 C. heavy whipping cream
6 Tbls. unsalted butter, cut into small pieces
2 C. (one 12-ounce bag) semi-sweet or dark chocolate chips (I prefer dark or bittersweet chocolate for this recipe)

1/3 C. Dutch-processed cocoa powder
1/3 C. almond meal, lightly toasted in a 350-degree oven for 5 minutes

1. Place the chocolate chips in a medium stainless steel bowl.
2. Place the cream and butter in a small saucepan. Bring to a simmer over medium-high heat, just until bubbles form around the edges and steam arises from the pan. [This is called “scalding” the cream.]  *Be careful not to let the cream boil—it will spill over the edge of the pan!
3. Pour cream mixture over the chocolate chips.  Cover with plastic wrap and allow to sit for 5 minutes so the chips can melt.
4. Stir with a wire whisk until completely smooth.  NOTE: If chocolate does not melt completely, set the bowl over a pan of barely simmering water to create a double boiler.  Continue stirring with whisk until mixture is complete smooth.
5. Remove bowl from double boiler. Cover with plastic wrap (works best when the wrap touches the surface of the chocolate directly) and refrigerate until firm, 1-2 hours.
6. Scoop and roll the mixture into 1-inch balls.
7. To coat the truffles, place the cocoa powder (or almond meal) in a small bowl.  Roll each ball in the coating and transfer the truffles to a tray or container lined with waxed paper.  Separate layers with additional waxed paper.
8. Cover tightly and refrigerate up to 2 weeks or freeze up to 3 months.

Note: Chocolate truffles taste best when served at room temperature.  Allow them to warm to room temp. before serving.

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