Hello my sweets! Boy oh boy, do I ever have a treat for you! While we do celebrate Valentine’s Day around here, it’s a little low key. Terry and I exchange cards and maybe a box of chocolates, but not much more. When the kids were young, Terry and I would orchestrate a scavenger hunt for them. It was always fun, but not sure how it related to Valentine’s Day. In any event, as the kids have gotten older, Valentine’s Day has been a bit of an afterthought. But this year I got my act in motion and decided to try my hand at making chocolate truffles. I did a whole bunch of research on making chocolate truffles and found recipes from both ends of the difficulty spectrum and everything in between.
I knew I wanted to make an ‘assortment’ of chocolate truffles to satisfy the assorted taste buds of my family. I’m all about the fruit + chocolate combination, while Terry ♥s anything with coffee in it, and normally picky Rob is an equal opportunity devour-er of all varieties chocolate. So, I decided to make Chambord Raspberry Truffles, Espresso Kahlua Truffles, and Orange Triple Sec Truffles.
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And, as fate may have it while pondering my chocolate truffles making I happened upon a big sale at Williams-Sonoma and found these cute paper liners on sale. They worked perfectly to differentiate between the different flavors. Amazon has some great options as well…check them out here.
I made one recipe of a basic chocolate truffles mixture, divided the mixture between 3 bowls and then added the flavorings and liqueurs to each bowl. I have written out the directions for my flavors below, but feel free to experiment with your own flavorings. My Lemon Equivalents Chart was so very handy when figuring out how many tablespoons in a cup or teaspoons in a tablespoon.
After letting the chocolate truffle mixture firm up, I used my small OXO cookie scoop to make well formed chocolate truffles. This process would be much harder without a scoop like this.
At first I was going to keep it simple and make the flavored chocolate truffles without a crisp/hard coating, but they really were too soft. So, after doing a little more research on the internet, I settled on Alton Brown’s method for making a hard shell. While simpler sounding than most out there, it was still messy and involved, but very doable and worth the effort. It suggested slowly melting the chocolate in a bowl, nestled into a heating pad in another bowl.
Adapted from Alton Brown
So, I’m pretty pleased with my first foray into the world of Chocolate Truffle making. And more importantly, my men are pleased with my foray into chocolate truffle making. These sweets are perfect with their crisp shell which yields to the soft flavorable center. Um…yum….
I found these candy boxes on Amazon. They are the perfect size for 6-8 truffles…ideal for gift giving.
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