I have been making these delicious homemade chocolate truffles for as long as I can remember. As soon as I realized how easy it was to make my own chocolate at home, I could not be stopped! This is why I am happy to share my easy, delicious, and even romantic recipe with you all, perfect for Valentine’s Day (or any event)! These truly make the perfect gift, and they are also very easy to bring along to any event. I always get asked for the recipe whenever I make these, so here it is! (If you would like the written recipe, it can be found HERE).
8 oz or 225 g of Semi-Sweet Chocolate (or good quality chocolate, I used Bakers)
1/2 Cup 35% Heavy Cream
3 Tbsp Salted Butter (If unsalted, add a pinch of salt) *Room Temp
2 Tbsp Cream cheese *Room Temp
1 to 2 Tbsp Extract or Liquor (I used Rum)
Finely chop the semi-sweet chocolate in a medium bowl, and set it aside.
Next, add cream, butter, and cream cheese to a sauce pan, and set it on the stove on a medium heat. Continue to stir until the ingredients have melted and incorporated, and the cream is hot (but has not boiled).
Remove the cream mix off the stove and pour the cream on top of the chopped chocolate. You can add an extract or liquor at this point as well. I used rum, but your favourite liquor or even vanilla extract would be delicious!
Let the hot cream sit on the chocolate for at least 2 minutes, making sure the chocolate is fully submerged under this hot cream mix.
Once the two minutes have passed, take a spoon or whisk and whisk the chocolate and cream mix. Right before your eyes this chocolate and cream will turn into a liquid pool of ganache-like chocolate. Stir until there are no more lumps from chocolate or even cream cheese. If you need to you can microwave this mix if you have lumps that won’t go away, or even strain the chocolate through a strainer. This is hard to mess up, so you can really do a lot to this mixture.
I like to then add this melted chocolate to a more shallow dish, that way the chocolate can set up faster in the fridge. Cover the chocolate and place in the fridge for 1 to 2 hours or until set.
Rolling, Coating and Eating Instructions:
After the 1 to 2 hours, or until set (even over night is ok), you can then scoop out and roll your chocolate. What I like to do is take a 1/2 Tbsp and mini-spatula, scoop out 1/2 Tbsp of chocolate (more or less), take it out of the scoop with the spatula, and lay each serving of chocolate on some parchment paper.
I like to portion out all the chocolate before I roll them into the various ingredients.
When you have the chocolate ready to be rolled and topped, you should have around 24 to 26 balls of chocolate. With clean hands, or even gloves if you prefer, roll the chocolate in your hands into round balls and then place them into the topping of your choice. I roll them in chopped nuts like almonds, toasted coconut, cocoa powder, and even sprinkles. The choice is yours. I roll and coat one each, and usually wash my hands between ingredients as it tends to get messy quickly with the warmth of your hands and the delicate chocolate. I then place these in mini-cupcake liners, and set the chocolate in the fridge to set again, because after the warmth of your hands they will be too warm to eat right away. You can watch me make these truffles HERE!
I always keep these in the fridge until ready to eat, at which point I take them out 20 to 30 minutes before eating, to allow them to come to room temperature a bit. These truffles are truly great even cold, so the choice is yours!
I hope you give these truffles a try as they are truly as delicious as they are easy to make! If you make these for someone this Valentine’s Day I know they will be so impressed 🙂
Thanks so much for watching and reading & Happy Valentine’s Day or Holiday!
xo Lisa (@ladolcelisa