This Chocolate Truffle Recipe is manufactured out of creamy ganache and coated with seasonal sprinkles, nuts or cocoa powder. For a supplementary special treat serve with fresh berries for Valentine’s Day! Enjoy these with your preferred flavor mixture or make little kabobs spearing the truffles between fruit! Truffles are super easy to make as well as economical to make at home. Chocoholics, rejoice! From simple, petite-sized confections to elaborate surprise boxes, we found the best valentines days celebration chocolates at every price point. Valentine’s Day Truffles are a lot better than anything you’ll find at the store! And they are surprisingly easy to make, especially if you can get hold of a cute chocolate mold. But it’s okay if you don’t have a mold! You could in the same way easily hand dip the chocolates to produce a beautiful, delicious gift idea for your sweetheart.
Valentine’s Day Recipes
- In a tiny skillet, simmer the honey until it becomes medium brown in color and has a light, caramel scent. Remove from heat and keep warm.
- In a medium bowl, incorporate the 2 types of chocolate and butter. Place the bowl over a pot of simmering water and melt the chocolate, making absolute to stir often. After the chocolate has completely melted remove the bowl from the heat and whisk in the caramelized honey, rum and powdered sugar. Transfer mixture to an awesome bowl and invite it to “set” a little, about 5 minutes.
- Combine the sprinkles and salt in a bowl. Making use of your hands roll the chocolate mixture into small balls, about 1 inch in diameter. Roll them in the chocolate sprinkle/salt mixture until they are really generously coated. Put on serving tray or store them within an airtight container.
- 4 ½ ounces semisweet chocolate, chopped
- 2 ½ ounces unsalted butter, softened
- 1 egg yolk
- 4 ounces sifted confectioners’ sugar
- 3 ounces heavy cream
- 1 tablespoon coffee-flavored liqueur
- 4 ounces semisweet chocolate, chopped
- powdered gold leaf
Melt 4.5 ounces of the semi-sweet chocolate in a double boiler until just fluid. Utilizing a whisk, incorporate softened butter, then egg yolk, sifted sugar and cream into the melted chocolate. Whisk until smooth.
Pour chocolate mixture in heart molds or any other molds (an egg poacher works well as a mold), and refrigerate until set, about 3 hours.
Melt remaining 4 ounces of chocolate in a double boiler until just fluid.
Unmold chocolate truffles and dip them in the melted chocolate, shake off excess chocolate and leave to set on parchment paper. Trim excess chocolate.
In a little bowl, combine liqueur and gold dust to accomplish a paint-like consistency. Using brushes, decorate hearts with gold “paint” A simple “I like You” is quite effective, or in addition use an original romantic quote. If you are extremely artistic, birds, or a floral motif along the edges complete the result.
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