Happy Valentine's Day! We don't usually make a big fuss over Valentine's Day, but it's always fun to make something with the kids to share with their friends and teachers. It was convenient that we were snowed in yesterday, thanks to the blizzard that left us 2 feet of snow, and so we had the day to make Valentine's and chocolate truffles.
To make the truffles:
- 1 pound bitter or semisweet chocolate, chopped
- 1 c. heavy cream
- 1 tsp. vanilla
- 8 oz. bittersweet or semisweet chocolate, chopped, set aside
- 2 oz. white chocolate, optional, for drizzling on top
Chop the pound of chocolate and place in a heatproof bowl. Heat the cream to a simmer and pour over the chocolate. Let it sit for a couple of minutes so the chocolate can warm up, then gently whisk until it becomes smooth and shiny. Whisk in the vanilla or any other flavor you like. Place the mixture in the fridge for about 20 minutes. When it is firm, scoop the mixture into individual portions using two spoons or a small cookie scoop, and place onto a parchment-lined cookie sheet. If the portions are firm enough, roll into smooth balls now. If not, place them back in the fridge for 10 minutes until you can handle them. Once you have them all rolled into balls, place in the fridge to firm up, about an hour.
After they are firm and chilled, melt your additional bittersweet or semisweet chocolate. I do this in a glass bowl in the microwave, on high, for 15 second intervals, stirring in between, until the chocolate is smooth. Then, using a fork, dip each truffle into the melted chocolate, tap off the excess, and place on a parchment-lined cookie sheet. When all the truffles have been dipped, return to the fridge until set, about 20 minutes. Melt the white chocolate and using a fork or spoon, gently drizzle over the top of the truffles.
The truffles will keep in an airtight container for 3 days, a week if you put them in the fridge.