Let’s start this post with a picture, shall we?!
I am so patting myself on the back for making these uber-rich, chocolatey, beautiful and EASY little truffles today. Lucky for me, I am a woman of a “certain age,” because I found the recipe in the February/March AARP Magazine–just the thing for Valentine’s Day! Make the truffles classic and simple by rolling them in cocoa powder, or go wild with coatings!
- 10 ounces of semi- or bitter-sweet chocolate, finely chopped (I used semi-sweet chips.)
- 1 cup heavy cream
- 4 TBSP unsalted butter, room temperature
- 1 TBSP light corn syrup
- about 1/2 cup unsweetened cocoa powder for coating, or a combination of coatings! (I used cocoa powder, espresso powder, powdered sugar, coconut and a variety of pink sugars and sprinkles.)
Line an 8×8 pan with plastic wrap, leaving some up over the sides.
Place chocolate in a microwave-safe bowl and heat in the microwave, 30 seconds at a time, stirring every 30 seconds until mostly melted.
Bring cream just to a boil in a sauce pan. (Watch VERY closely, it doesn’t take much time between starting to boil and a huge mess all over your stove!)
Remove from heat and pour over chocolate.
Stir until the mixture is thick, smooth and shiny. It will seem to not be combining at first, but keep stirring, it will get shiny!
Stir in butter, 1 TBSP at a time. When all butter is incorporated, stir in the corn syrup.
Pour mixture into the prepared pan.
Fold plastic over the top, and gently press against the chocolate. Refrigerate 2-3 hours, until firm.
Lift truffles out, plastic and all, to a cutting board. Carefully cut into 36 pieces, using a long, cold chef’s knife. You may need to clean your knife in between cuts.
Line a baking sheet with wax paper and assemble your coatings in bowls large enough to roll the truffles in.
One by one, roll the pieces between your hands to make balls. This is super-uber messy. Truffles are supposed to melt in your mouth, and will melt on your hands while you roll them. Roll each ball in the coating of your choice. I learned to not switch back and forth between coatings–the coatings will stick to your chocolatey fingers and contaminate the look of the next truffle. (Eat any “mistakes.” I won’t tell.) Place rolled truffles on wax paper. I also learned to wash my hands between coatings, rinsing with cold water to try to keep my hands colder.
Continue until all truffles are coated and placed on the sheet. Refrigerate until firm again. Serve cold.
I had some little mini-muffin liners–I just used the pink ones; and found some Valentine-y ones at the store, along with these cute little heart tins!
I just love-love-love how pretty these look!
I think my Valentines are going to love the different coatings and the rich, melty chocolate. Yummy!