Valentine's Day is just around the corner. No matter who you are celebrating with, these DIY chocolate truffles are the perfect way to say "I love you!" I know what you're thinking... homemade truffles sound too intense. But you're in luck, they couldn't be any easier and you only need a handful of ingredients! Whip them up + top with festive sprinkles, put a few in a goodie bag, and deliver to your loved ones on Valentine's Day! Or make it an experience and invite all your girlfriends or couples over for a truffle making party! Devour them all while watching your favorite rom/com or send your guests home with a treat!
Here's how to make your own homemade chocolate truffles:
For the Chocolate Truffle Filling:
- 1 cup (227g/8 ounces) heavy whipping cream
- 2 and 2/3 cups (454g/16 ounces) semi-sweet or milk chocolate, finely chopped
- 5 and 1/2 Tablespoons (78g/2.75 ounces) unsalted butter, cut into small cubes and at room temperature
- *Optional 1 teaspoon flavoring extract of your choice
For the Chocolate Coating:
- 1 and 1/3 cups (226g/8 ounces) semi-sweet or milk chocolate, chopped
- Sprinkles, candy pieces, or colored chocolate for drizzling
For the truffle filling:
-In a small saucepan over low heat, heat the cream until it comes to a low simmer and is heated through. Immediately remove saucepan from heat and add in the 2 + 2/3 cup of chopped chocolate. Let the mixture sit for two minutes, then whisk smooth. Stir in the room temperature butter and whisk until smooth and shiny. *If you want to flavor your truffles use 1 teaspoon of flavoring extract (raspberry, mint, orange etc..) and add in with the room temperature butter.
-Pour the chocolate mixture into a medium bowl and cool to room temperature, then tightly cover the bowl with plastic wrap and refrigerate for 2 hours, or until firm enough to scoop. You could also do this the day before and let the chocolate mixture sit in the fridge overnight!
For the coating:
-Use a double-boiling method and fill a medium pot one-third full with water, bring it to a low simmer over medium heat. Place a heatproof bowl that will fit on top of the pan snugly, but will not touch the simmering water, on top of the pan. Reduce the heat to low and add two-thirds of the 1 + 1/3 cup chopped chocolate into the bowl over the pot. Heat until the chocolate is completely melted, stirring occasionally with a spatula. Once the chocolate is completely melted, remove the pan from the heat - keeping the bowl on top of the pan - and stir in the remaining chocolate. Right before dipping, pour the melted chocolate into a liquid measuring cup or glass.
Before you begin, make sure you have enough room in your refrigerator for two baking sheets; the truffles must chill before being dipped in the chocolate coating.
To assemble the truffles:
-Line two baking sheets with parchment paper and set them aside.
-Measure a tablespoon of the truffle filling and roll it between your hands to create a ball. Place on the prepared baking sheet, and repeat until the chocolate mixture is gone. Refrigerate the rolled truffles for at least 15 minutes before dipping in the chocolate.
-Remove the chilled truffles from the refrigerator and begin dipping them into the chocolate using a small spoon or fork. Transfer the dipped truffles back onto the baking sheets and sprinkle toppings.
-Allow truffles to sit at room temperature until set, about 1 hour.