Hello friends, please take this post as my very own PSA. This is about chocolate. It's near and dear to our hearts and so many people take Valentine's day as a time to exploit it's vulnerability. Chocolate is a fragile beast and needs to be handled with care and not by Russell Stover. For the love of all that is holy, DO NOT BUY RUSSELL STOVER CHOCOLATE AT WALGREENS. I's just the worst and it's filled with saccharine sweet goo that vaguely resembles a fruit.
Make your sweetie chocolate truffles, at home and by hand! That means way more than stopping by the drug store on the drive home from work. It really is the thought that counts. Making truffles is really pretty easy. It is ridiculously messy and a little time consuming, but easy!
Be sure to buy quality chocolate. I used Callebaut, deemed the finest Belgian chocolate. I haven't been to Belgium but Brian and I couldn't help but shoving handfuls of these chips into our mouths so that's a pretty good sign! You can alternatively buy a block of good chocolate.
FOR TRUFFLES (adapted from Ina Garten):
- 1/2 pound bittersweet chocolate
- 1/2 pound of semi-sweet chocolate
- additional 1/2 pound of semi-sweet chocolate for dipping (optional, it will look more professional but it is an extra step)
- 1 cup of heavy cream
- 2 tablespoons of hazelnut Kahlua
- 1 tablespoon of prepared coffee
- 1/2 teaspoon of vanilla
- sea salt
- chopped hazelnuts, lightly toasted
- edible gold dust
Start by chopping up your chocolate into fine bits with a sharp chef's knife. If you're using a block, just slowly shave it off the edge. Put in large heat proof bowl.
STEP 2: Heat your heavy cream in a small saucepan until it just begins to boil. Remove from heat and pour over chocolate.
Slowly mix your chocolate into the cream, once it's all melted add the Kahlua, vanilla, and coffee. Resist eating the whole bowl with your spoon. Let sit in refrigerator for at least an hour.
Once your ganache has solidified enough to scoop out, use a small cookie scoop or melon baller to form your balls. Place on a baking sheet lined with parchment paper. Set back in the fridge for at least 30 minutes.
Then roll in your hands if you need to make them rounder. I used a releasing scoop so I just smoothed out imperfections with my warm fingers.
If skipping the coating process, you can roll your truffles now in nuts, cocoa powder, confectioner's sugar, candy bits, etc.
STEP 5: OPTIONAL
Using a double broiler made from a saucepan and heat proof bowl, melt the remaining 1/2 pound of chocolate (sorry no pictures, it became night time!)
Plop your truffles in the melted chocolate giving them a nice coat and fish them out using a fork. Tap fork on your bowl several times to remove excess chocolate. Push off of fork using a toothpick or skewer onto a lined baking sheet.
Add your toppings while the chocolate is still wet. I sprinkled sea salt and hazelnuts over mine.
If using edible gold dust, wait until it hardens and dust over with a clean soft brush.
The extra coat gives it a professional looking shell. Look at how beautiful they are split open!
These will last for about a week in the fridge. Just let them sit out an hour before serving to loose their chill.
Ahhhhh, so much better than store bought candy boxes. Your friends and loves ones will be thrilled!