I love Valentine’s Day! In my family we are all about the homemade kind of love. We all know that homemade doesn’t always go as you planned. But even a messy dessert can be a delicious dessert. The above pics are homemade Valentine Truffles that turned out delicious and the presentation is pretty good. Below we’ll show you the ones that didn’t turn out so well, but still had a happy ending!
First things first- these are super easy (even if not always beautiful) and delicious! You can whip these up TONIGHT- if you wanna surprise your sweetie and are running a little low on time.
Valentine Truffles (the ones that worked)
Ingredients(adapted from Epicurious Food Magazine)
1 3/4 cups of heavy cream
1 tsp. vanilla extract
2 1/4 cups of semi sweet chocolate chopped
Warm heavy cream with vanilla extract in a heavy pan. Just warm/hot (not boil) the milk. Pour the cream and vanilla mixture over the chocolate. The warmed cream will melt the chocolate. Mix to a smooth batter like consistency. Cover the bowl and put in the refrigerator for about an hour. It becomes a stiffened ganache.
While that chills, pour out into small dishes about 1/2 a cup each of toppings. We chose: toffee bits, crushed peppermints, cocoa powder with about 1tsp. of cinnamon, and chopped pecans.
After the the mixture cools and stiffens ( over the hour in the refrigerator), take a small melon ball scoop ( or a spoon) and scoop 1 tsp. balls of the ganache and put the scoops on waxed paper lined cookie sheet. After you have scooped all the ganache- stick back in the refrigerator for about a half hour or 10-15 minutes in the freezer if you are in a hurry.
After the balls of ganache come out of the refrigerator for the second time- melt chocolate or white chocolate in the microwave. I put in a glass bowl – about 1/2 cup of white chocolate chips and microwaved at 20 second increments until smooth. Then take a fork and and dunk the ball of ganache and coat- quickly then roll in one or more of the toppings- toffee, nuts, cocoa, or peppermint. Put onto another wax lined tray and put in the refrigerator to harden.
* If you are really in a rush- you can skip the coating – to make a hard shell. I took some of the stiffened balls of ganache and rolled them directly into the toffee and nuts. Yummy! It’s a nice alternative if you need your truffles in a hurry. But, if you have the time – the additional layer of the melted chocolate ( white or milk) hardens and makes a nice shell. Its a nice contrast of the crunch snap on the outside and the smooth silky interior. If all goes well- this is what they will look like:
Now for the ones that didn’t work. I added some Bailey’s Irish Cream and orange liqueur to two separate batches of the melted chocolate. The Bailey’s Irish Cream batch stiffened but not quite as well as the ganache without the alcohol. It was roll-able in the toppings – but too soft to dip into the melted chocolate for the second dip. So I adjusted. But, the orange liqueur… that would not stiffen at all. They came out flat as pancake on the cookie sheet:
Just kind of sad! But it still tasted really good… I mean what’s not to like chocolate, cream, orange liqueur?
So I put it on top of some vanilla ice cream and called it a day! Just like love, it may not always look pretty- but its still sweet!
Happy Valentines Day!
xoxox Shawn – Hull’s Happiest Days Designs