Make a batch of these tasty truffles for your Valentine, and you'll never buy boxed chocolates again. They last in the fridge for several days, but they taste best at room temperature, so when you're ready to give them away, put them on a pretty tray, in a heart-shaped box, or in a "cello" bag tied with a red bow, and share the love.
Homemade Chocolate Truffles
Ingredients:
6 oz. each of good quality extra dark (bittersweet) and dark (semisweet) chocolate
2/3 cup heavy cream
1-2 tablespoons flavored liqueur*
1/4 teaspoon almond extract
1/4 teaspoon vanilla extract
Cinnamon
Cocoa powder
Smoked sea salt*
*Optional but recommended
Minimal MESS/ingredients/clean-up: Category 2
To Do:
- Chop the dark and milk chocolate and place in a heat-proof mixing bowl.
- Heat the cream in a small saucepan until starts to boil. Remove from the heat and allow the cream to sit for about a minute. Pour the cream through a fine-meshed sieve into a large heat-proof measuring cup with a spout (or a heatproof container that's easy to pour from).
- Gently whisk the cream into the chocolate and mix together until smooth. Whisk in the flavored liqueur (I used Cointreau), the extracts and 1/2 tsp of cinnamon, then let cool on your counter for about an hour. (Do not refrigerate.)
- Using a small cookie scoop (about 2 tsp), spoon little balls of the chocolate mixture onto a baking sheet lined with wax or parchment paper.
- Roll each ball in your hands to smooth the edges.
- Mix together a 1/2 cup of cocoa powder, 1 TBS of cinnamon, and a pinch or two of sea salt in a small, shallow bowl, then gently roll each ball in the mixture until lightly coated, (add more cocoa, cinnamon and salt if start to run low).
- Store in the fridge in a container lined with parchment paper, for up to two weeks.
- Serve at room temperature for best results.
- Enjoy!
