I’m not sure what you were expecting out of me this week, but this is what will not happen.
I will not be telling sappy love stories.
I will not be recounting odd tales of ex-boyfriend past.
I will not be telling you of my plans this year (mainly because I have no idea what they are).
However, what I will be doing is sharing with you one kick-butt, perfect Valentine’s Day dessert. A dessert that I wait on pins and needles all year to make and then yelp with joy the second the pink sprinkles come out. A dessert that’s so incredibly easy that anyone can do it and a dessert that is one hundred percent appropriate to even give yourself.
Homemade chocolate truffles.
Chocolate truffles are, by far, one of my very favorite things in the whole world to make. You know why? Because making them is an excuse to get totally messy and covered in chocolate! What could be better than that?!
I made a ton of truffles when I was in culinary school and then again, during my pastry chef days. For some reason, I feel like people have this idea that they are difficult to make and therefore, always just opt to buy them instead. But nothing says love more than a box of homemade truffles…don’t you think?!
These truffles are simple and traditional. They’re made with pure dark chocolate and cream and then rolled in a variety of Valentine’s Day sprinkles. They’re creamy and smooth on the inside and perfect for wrapping up and giving away or hoarding in your freezer for yourself.
Next time I make these, I’m going to sprinkle a few with sea salt!
Valentine’s Day Truffles
makes about 24
8 oz good quality dark chocolate (I used ghirardelli)
1/3 cup heavy cream
pink and red sprinkles or tiny candy hearts
Chop the chocolate finely and place 6 oz of it in a heatproof bowl (glass or pyrex works best). You don’t need a food scale for this, just use your best judgment –it doesn’t have to be exact.
Bring the cream to a simmer on the stove. Then, pour over the chocolate. Keep stirring until all the chocolate melts. Set aside and let cool at room temperature for one hour.
Then, scoop the chocolate into a pastry bag or a plastic bag and pipe out small quarter-sized rounds of chocolate onto a lined baking sheet. It doesn’t have to be perfect. Freeze for fifteen minutes.
Meanwhile, bring a pot of water to a simmer on the stove and place a large metal bowl over it to form a make-shift double boiler. Place the remaining two ounces of chocolate in the metal bowl and melt (make sure absolutely no water gets into the chocolate or else it will be ruined!).
Take the chocolates out of the freezer and put a little melted chocolate on your hands. Then, roll the balls of chocolate until they are smooth. Immediately roll in the sprinkles.
Store chocolates in the fridge or freezer.
Nothing says love like chocolate. Or bacon.