This year I have decided to share a delightful and fun recipe for Chocolate Truffles for Valentine’s Day. Last year I posted my Sweetheart Chocolate Cake for Valentine’s Day that is truly one of a kind. Like many exceptional cakes it involves a few steps but according to all who have tried it, well worth the extra effort. However, this year I have decided to make these perfect little bites for you with very little work and so dreamy that you will want to make them all the time. All you will need for this recipe is a double boiler to melt the chocolate (I use a 2-Qt saucepan filled with one inch of water, then place a metal or glass bowl that sits snugly on top of the saucepan without touching the water).
These Chocolate Truffles are very easy to make but you would not know it when you bite into one. The center is a velvety smooth truffle with a hint of Kahlua which is my favorite coffee liqueur. If you have another favorite liqueur you may use that instead. Once you try one of these you will agree that they are so much creamier and tastier than the boxed chocolates and your love and personal touch makes them more special for Valentine’s Day.
I have used semisweet baking chocolate bars in this recipe so these Chocolate Truffles are not too sweet. I also sprinkled some unsweetened cocoa powder on some of the truffles after I dipped them in chocolate. If you wish, you may also sprinkle some chopped nuts on top. The Kahlua adds just the right amount of flavor without being overwhelming. When the truffles are dipped in melted chocolate, it forms a thin, almost crunchy coating outside the velvety truffles for a nice contrast to the very smooth center.
I usually have some leftover dipping chocolate and who doesn’t love chocolate dipped strawberries? Valentine’s Day and chocolate dipped strawberries are made for each other and you can easily make them at home with this dipping sauce. If the sauce gets too stiff for dipping warm it up again and add one teaspoon heavy cream and stir until smooth. Keep in mind that if you add too much heavy cream to the chocolate, it will still taste delicious but the coating will not set as well.
Coarsely chop the semisweet baking chocolate (or use semisweet chocolate chips). Melt one cup of the chopped chocolate in a double boiler over low heat until very smooth.
Remove the melted chocolate from the heat, add unsalted butter and stir until it melts. Add the heavy cream and coffee liqueur and stir until uniform and smooth.
Chill the chocolate in the refrigerator for about 15 minutes (stir 2-3 times), until it holds a soft but stiff shape when scooped with a spoon. Use a 1-TBSP cookie scooper to make little balls and arrange them on a cookie sheet without touching each other. You may also use a heaping teaspoon (not a measuring spoon) to drop the chilled chocolate on the cookie sheet and shape them into balls. Place the cookie sheet in the freezer for 30 minutes. Melt the remaining chocolate in the same double boiler.
Use your fingertips to drop one frozen truffle in the melted chocolate then use a fork to lift (without poking) and transfer it back on the cookie sheet. If you wish to sprinkle any cocoa powder or chopped nuts you will need to do that now before the chocolate layer sets. Repeat this until all the truffles are dipped. Chill the cookie sheet in the refrigerator for at least 10 minutes or until the chocolate is completely set and not sticky. If you have some extra melted chocolate dip some strawberries and place them on a cooling rack to set. Store the chilled truffles in an airtight container in the refrigerator but serve them at room temperature by leaving them out for 20-30 minutes.
For a pretty presentation I have dipped the rim of a martini glass in red sugar crystals. I sprinkled a generous amount of sugar on a plate. I dipped my fingertip in water and ran it along the rim of the glass, then dipped the glass in sugar.
Wishing you a wonderful Valentine’s Day with your sweetheart. Enjoy this worldwide celebration of LOVE!
This recipe was adapted from Betty Crocker
Chill time: 15 mintues
Freeze Time: 30 minutes
Time needed to set: 10 minutes
- 12 ounces (2 cups) Baker’s semi sweet baking chocolate bar (or semisweet chocolate chips), divided
- 2 TBSP unsalted butter
- ¼ cup heavy cream
- 2 TBSP Kahlua coffee liqueur
- CHOCOLATE SAUCE FOR DIPPING:
- 1 ½ TBSP unsalted butter
- 1 tsp heavy cream, if needed
- Unsweetened cocoa powder
- Chopped nuts
- Line a small cookie sheet with silicone mat or parchment paper. Set aside.
- Roughly chop the chocolate bars into smaller pieces.
- In a double boiler (a medium bowl set on a 2-QT saucepan with less than one inch of water) melt 6 ounces (1 cup) over low heat until completely smooth. Stir a few times.
- Remove the bowl of melted chocolate from the heat and add 2 tablespoons unsalted butter and stir until the butter melts completely. Add ¼ cup heavy cream and 2 tablespoons Kahlua and stir until the chocolate mixture is uniform and smooth.
- Chill the bowl in the refrigerator for about 15 minutes, or until the chocolate mixture holds a soft but stiff shape when scooped in a spoon. Stir 2-3 times.
- Use a 1-tablespoon cookie scooper to divide the chocolate mixture into balls. Arrange the balls of chocolate on the prepared cookie sheet with some space between them. If you don’t have a scooper drop heaping teaspoons (not measuring spoon) of the chocolate mixture on the pan and shape them into balls. Place the cookie sheet in the freezer for 30 minutes.
- Use the same bowl to melt the rest of the chocolate over the double broiler. Add 1 ½ tablespoons of butter and stir until butter melts and the chocolate is completely smooth.
- Use your fingertips to drop the frozen Chocolate Truffles in melted chocolate one by one and gently pick them up with a fork without poking them and return them back on the cookie sheet. Sprinkle some of them with cocoa powder or chopped nuts if you like. Chill the Truffles for at least 10 minutes, or until the coating is set and doesn’t stick to your fingers. Store the truffles in an airtight container in the refrigerator. Bring the truffles to room temperature by leaving them out on the counter for 20-30 minutes before serving.
- You might have some melted chocolate left over, briefly heat it again on the double boiler and dip some strawberries and place them on a cooling rack to set. If the chocolate is too stiff to dip after reheating it, add 1 teaspoon heavy cream and stir until very smooth.