Homemade Chocolate Truffles for Valentine’s Day Made Easy

Homemade Chocolate Truffles, Valentine's Day

Don’t let the thought of making exquisite chocolate truffles for Valentine’s Day scare you; it’s easier than you think! With Valentine’s Day just around the corner, homemade chocolate makes the perfect gift. Here is my recipe for homemade chocolate truffles – a treat sure to make your loved one smile.

Equipment

  • Medium size glass mixing bowl
  • Microwave oven
  • Small saucepan
  • Rubber spatula
  • 8” x 8” glass baking dish
  • Melon baller
  • Sheet pan
  • Parchment paper
  • 3 pie pans
  • 2 mixing bowls
  • Heating pad
  • Cooking thermometer
  • Powder-free vinyl or latex gloves (optional)
  • Ice cream scoop
  • Dish
  • Air-tight container

Ingredients

  • 30 ounces bittersweet chocolate, chopped fine
  • 9 TBS unsalted butter
  • 1 ½ cups heavy cream
  • 3 TBS light corn syrup
  • ¾ cup sherry
  • 1 ½ cups Dutch process cocoa powder
  • 8 ounces semisweet or bittersweet chocolate, chopped fine
  • Chopped walnuts or toasted coconut

Directions

Place the 30 ounces of bittersweet chocolate and butter in a medium size glass mixing bowl. Microwave for 30 seconds, remove from microwave, and stir. Repeat this process one more time, then set the mixture aside.

Heat the heavy cream and corn syrup in a small saucepan over medium heat until simmering. Remove from heat and pour over the melted chocolate mixture–let stand for two minutes. Using a rubber spatula, stir gently, working in concentric circles, starting in the middle and continue until the mixture is smooth and creamy. Gently stir in the sherry. Pour the mixture into an 8” x 8” glass baking dish and place in the refrigerator for 1 hour.

Using a melon baller, scoop the chocolate onto a sheet pan lined with parchment paper and return to the refrigerator for 30 minutes.

Place the cocoa powder, nuts, and/or toasted coconut in separate pie pans and set aside. Place a mixing bowl on top of a heating pad lined bowl – set the heating pad to medium. Depending on the heating pad, you may need to adjust the heat up or down. Place the 8 ounces of chocolate into the heated mixing bowl. Stirring the chocolate occasionally, test the temperature of the chocolate and continue heating until it reaches 90 to 92 degrees F. Once you have reached this temperature, adjust the heat to maintain it. Do not allow the chocolate to go above 94 degrees F. If you do, the coating will not have a nice snap to it when you bite into the chocolate.

Remove the truffles from the refrigerator and shape them into balls by rolling them between the palms of your hands. Use powder-free vinyl or latex gloves, if desired.

Dip an ice cream scoop into the heated chocolate and turn upside down to remove any excess. Place the truffles, one at time, into the scoop and roll each one around until coated. Roll each truffle in either the cocoa powder, nuts, or coconut until fully coated. Let each truffle sit in the coating for 10 to 15 seconds then remove the truffles to a parchment lined sheet pan. Repeat until all truffles are coated. Allow to set in a cool dry place for at least 1 hour; or store in an airtight container in the refrigerator.