The next best thing to me hand delivering chocolate truffles to your door (with flowers and wine, of course) is me hand delivering my favorite recipe for chocolate truffles to your inbox/RSS reader/Google search/Twitter feed/tumblr dashboard. Adapted from Jennifer McCoy of Craft, NYC, this is the easiest recipe for the most impressive chocolates.
I use rose water in mine, but you can use anything (lavendar, orange essence, cherry cordial, etc) your heart desires in yours. Just start with a teaspoon and taste test until you get the flavor you’re looking for. Happy Valentine’s Day!
- 3 cups chopped dark chocolate, 72% cocoa, divided
- 1/2 cup chopped semi-sweet chocolate, 66% cocoa
- 1 cup heavy cream
- Pinch sea salt
- 2 tablespoons rose water
- 1/2 cup cocoa powder
- Place one cup of the dark chocolate and 1/2 cups of the semi-sweet chocolate in a medium mixing bowl.
- In a small saucepan, bring the cream to a boil. Pour over chocolate and let stand for 5 minutes.
- Add a pinch of kosher salt and rosewater, whisk until smooth.
- Let mixture cool to room temperature. Press a piece of plastic wrap on top of the surface of the chocolate. Cover and let cool to room temperature.
- Refrigerate for at least 4 hours and preferably overnight.
- Remove chocolate from fridge. Using a tea spoon or melon baller, scoop 1/2 inch spheres onto a parchment lined baking sheet. Refrigerate for 5 minutes.
- Remove from refrigerator and gently roll each truffle in your hands to create a smooth, round ball. Return to baking sheet to refrigerator for another 5 minutes.
- Melt the remaining dark chocolate in a double boiler. One by one, dip each truffle into the chocolate, remove with a fork and allow the excess chocolate to drip off, and return to the baking sheet. Once all of the truffles have been dipped, return them to the refrigerator for 10 minutes.
- Repeat the process of dipping each truffle in the dark chocolate and refrigerate for an hour.
- Once the truffles are hard, roll them in the cocoa powder, shake off any excess powder and serve.
Notes: Store these little guys in a refrigerator for up to a week in an airtight container.
What you’ll need: A medium mixing bowl, a whisk, a tea spoon or melon baller, a parchment lined baking sheet, and a double boiler.
What you want to know: I don’t count calories on Valentine’s Day…mainly because it would be embarrassing to document the amount of chocolate I consume…at home…ALONE…waaaahhhhhhhh.