It seems that I just finished Christmas Chocolate production for “House of Fine Chocolates” and now I’m working full steam ahead for Valentine’s Day! They say chocolate is for lovers and in the day of the Aztecs, chocolate was thought to be an aphrodisiac. That not only made it quite popular, but it was linked with romance.
Back then, common folks would use the cocoa bean as money and thus…the thought of “gifting” chocolate was born. Below is an easy Chocolate Truffle recipe for beginning chocolatiers at home. I started with this basic recipe over 30 years ago.
How about making these together with the one you love? It might be the start of romantic Valentine’s Day tradition!
- 18 oz. bittersweet chocolate (66% to 70%) in cocoa solids, chopped
- 1 cup heavy cream
- Pinch of table salt
- 2 tablespoons unsalted butter, cutting into small pieces at room temperature
- 2 tablespoons Cognac
- 1 teaspoon vanilla extract (or one vanilla bean steeped in heavy cream)
- 1 cup natural sweetened cocoa powder
- 1 Place chocolate (chopped or chips) into a mixing bowl.
- 2 Heat the heavy cream to a strong boil, pour over chocolate and mix until smooth.
- 3 Add the Cognac and vanilla and blend well.
- 4 Add the butter and stir just a few times. Place into the refrigerator and let set for 3-4-hours. You might have to let it warm up a bit to form the truffles.
- 5 Using a small spring action ice-cream scoop, teaspoon or melon baller, make equal portion sizes about the size of a nickel.
- 6 Using the palms of your hands roll into smooth balls then dredge into the cocoa.
- 7 Place in an airtight container and store in a cool place.