Celebrate Valentine’s Day with Homemade Truffles

In case truffles are new to you, they are little balls of chocolate mixed with cream, butter and vanilla, then covered with cocoa or powdered sugar. 

They are a lot more exotic than a bar of chocolate, even though they’re usually made from a bar of chocolate.  The process is straightforward, but there are two steps that require your full attention.

1) Melting the chocolate—a simple task as long as you focus on it.  Look away for a minute while checking your phone, and the chocolate may turn gritty and inedible.  Melting directions are below.

2) Shaping the truffles once the chocolate mixture is cold.

Store-bought truffles can be expensive, but 15 homemade truffles can cost less than $5 total. 

Even teenagers can make them.  I know this first-hand because I just guided two teenage boys through the process.  They wanted to impress their girlfriends with some homemade truffles for Valentine’s Day?

Homemade Truffles – 15-20 pieces, depending on how large you make them 

6 ounces semisweet chocolate
1/3 cup heavy cream
2 teaspoons butter
1 teaspoon vanilla extract
1/4 cup unsweetened cocoa powder or powdered sugar, plus more if needed
Mini paper baking cups, optional 

Melt the chocolate in a small, heavy pot or frying pan over very low heat, stirring constantly.  When it’s half melted, turn off the heat and stir so the residual heat will melt the rest. 

Add the cream and butter and stir until the butter has melted.  Add the vanilla and stir for 1 minute, or until the mixture is thick and glossy.  Refrigerate, covered, for 1 to 1 1/2 hours, or until firm. 

Put the cocoa and/or powdered sugar in a small bowl(s).  Set out 2 large plates. 

Remove the truffle mixture from the refrigerator.  Scrape a teaspoon across the top of the chocolate mixture and manipulate it into a ball up to 1 inch in diameter.  If it starts to crumble, use your hands to shape it.  This is messy but effective.  Set the truffles on one plate. 

Place the mini paper baking cups, if using, on the second plate.  Gently put a truffle in the cocoa or powdered sugar and roll it around so the surface is covered.  Then transfer it to a paper cup, if using, or directly onto the second plate.  Repeat until all the truffles are coated with cocoa or powdered sugar. 

Store, covered, in the refrigerator for at least 30 minutes before serving.  Truffles will keep for about a week.

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