Valentine’s Day is coming up so I thought I better finally post a little sweet treat for you guys.
I decided on these lovely, decadent one bit chocolate truffles. They were a staple when I was catering, as they made a beautiful addition to both fruit trays and cheese boards. Now I make them for almost every holiday, because who doesn’t love a bite of rich, silky smooth chocolate….except me, I don’t, haha! If you guys have been following on, you know chocolate and dessert in general is not my thing; but it is for a lot of people and I like making people happy with food – so chocolate recipes it is!
These truffles, are pretty to look at, simple to make, you can add your own flavour flare pretty easily without screwing up the recipe and you can freeze them, which allows you to make them ahead. What more can you ask for in a dessert.
These particular ones have Baileys in them, because well Baileys. But some of my other favourite flavour editions are port (which is what I usually add), ice wine, spiced rum, or a nice good bourbon. So I will give you the basic plain chocolate truffle recipe and the quantities and methods to add in the above additions too.
- 6 oz. good quality semi sweet chocolate
- 2 oz. good quality unsweetened dark chocolate*
- 1/2 cup heavy cream
- 1/4 cup cocoa powder to roll
*I prefer my truffles to be just slightly sweet, not crazy sweet. If you have a big sweet tooth you can totally do all 8 oz. of semi-sweet chocolate and no unsweetened. It’s your call.
- Roughly chop the chocolate into smaller bits and pieces
- Warm the cream in a heavy bottom pot on low-medium heat, stirring occasionally being careful not to scold the cream.
- Once it comes to a light bubble – turn the heat off and add the chocolate. Stir until the chocolate is fully melted and combined.
- If you are going to add any floor additions, ie) Baileys now is the time to do it. Stir until fully incorporated and let cool.
- Once cooled, pour into a Tupperware container or other container with a lid and refrigerate for at least an hour.
- Remove from the fridge, and using a small spoon scoop and roll into balls.
- Then roll ball in cocoa powder or other garnish, see below for ideas.
- Truffles can stay in the refrigerator for 4 to 6 weeks (remove half an hour before serving), but you can also freeze them and pull them out an hour before serving.
If you want to spice these truffles up a notch, there are so many different ways. Here’s some of my favourite flavour additions:
- 3 tbsp. Baileys
- 3 tbsp. Tawny Port
- 2 tbsp. Spiced Rum and 1/2 tsp. vanilla
- 3 tbsp. Ice Wine
- 1 tbsp. rosewater
- 1 tbsp. orange blossom
You can also make a simple syrup out of lavender, hibiscus, and pomegranate and add 2 tbsp…just remember the simple syrups will be quite sweet, so I would suggest more unsweetened dark chocolate and less semi-sweet in those cases.
And if you thought they were amazing so far, you can step these up even more by rolling them in something other than the traditional cocoa powder. Some of my favourites include coconut flakes, cinnamon sugar, dried rose petals, your favourite nuts (crushed), beet powder, vanilla sugar – your imagination is the limit.
Either way, these truffles are a perfect dessert for any occasion, not just Valentines. Plus they are fantastic on a fruit platter or cheese board too.
So grab some cute little boxes or bags and make someones Valentines just a little bit brighter!
I have linked some little Valentine’s candy bags here for you:
Till the next recipe,
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