Truffles for your Valentine

Make these simple dipped truffles for your Valentine

Who doesn’t love truffles? Homemade truffles at that! This year, surprise your valentine with the gift of chocolate. Follow our recipe below (recipe taken from The Complete Photo Guide to Candy Making) for making these simple and delicious scooped truffles.

Basic Scooped and Dipped Truffles (makes approximately 60- 1″ truffles)

Ingredients:

Instructions1. Melt milk chocolate. Cool to at least 98°. Whip cream until it holds a soft peak. Add cream to warm chocolate, a little at a time, stirring with a spoon. When all the cream is added, stir in salt and vanilla. Chill in refrigerator until mixture is firm but not stiff (5-20 minutes).

Whipped cream incorporated with melted chocolate

2. After the truffle mixture has chilled, use a cookie scoop to create consistently sized truffles. We used a 1 1/4″ scoop to make larger truffles. Chill the scooped truffles in the refrigerator for an hour or two.

3. Remove from refrigerator and roll into balls. Allow to crust slightly at room temperature (several hours or overnight). At this point, several can be rolled into cocoa powder for a more traditional truffle, the rest can be dipped into chocolate. Melt candy coating or melt and temper real chocolate. Dip truffles into melted chocolate. Try rolling some of your dipped truffles into finely chopped mixed nuts, chocolate vermicelli (we mixed ours with red heart sprinkles for Valentine’s Day), or cocoa maracaibo nibs for an enticing truffle assortment.

Create an assortment of truffles by rolling in several different toppings

Display your truffles on a beautiful glass cake pedestal or in a heart-shaped candy box.

If you’re looking for something other than a basic truffle, try these delicious variations.

White or Dark Chocolate Truffles- Use basic truffle recipe with real white or dark chocolate. Melt and dip into white or dark candy coating or melted and tempered white or dark chocolate.

Mocha Truffles- Use basic truffle recipe with dark chocolate. Stir in 1 teaspoon coffee flavor per 1 cup of truffle mixture. Dip and roll in chocolate vermicelli.

Coconut Truffles- Use basic truffle recipe with white chocolate. Dip in white chocolate and roll in desiccated coconut. Tips for making truffles:

  • Use chocolate no warmer than 98°. If the chocolate is too warm, it will melt the whipped cream.
  • Use only the freshest possible heavy cream. The fresher the cream is, the longer the shelf life will be of the truffles.
  • Truffles that are dipped can last 10-14 days, while truffles that are not completely encased can last only 3-5.
  • Pipe truffle mixture into a lined truffle mold to make perfect looking truffles.
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How is Chocolate Made?

Many of us know how to make candy and desserts using chocolate, but how is chocolate made? Where does it come from? What makes up the cocoa bean?

Chocolate comes from the seeds of the cacao tree. The pods containing the beans are opened and the beans are removed and fermented for about a week. After being fermented, the beans are roasted to further bring out the cocoa flavor. The shells are removed and the nibs are ground into a thick paste called chocolate liquor. The liquor is then pressed to release the cocoa butter. The leftover, called a press cake or cocoa cake, can then be ground down into fine powder. Sugar and vanilla (and depending on the type of chocolate to made, milk) are then added along with fat to the cocoa to make a creamy chocolate. ‘Real’ chocolates will use cocoa butter along with the cocoa powder. Coating chocolate will use a different type of fat such as palm kernel oil in place of the cocoa butter. The last process is the conching process where the chocolate mixture is continuously smoothed for sometimes several days until it is ready to be shipped or tempered and poured into molds.

Chocolate Terms to Know:

  • Cocoa Bean– the seed of the cacao tree that is removed from the pod
  • Cocoa Nib– the inner portion of the cocoa bean that contains the fat and flavor, has a strong bitter taste and can be used as a garnish or as an ingredient
  • Chocolate Liquor– a thick, liquidy paste made by grinding the cocoa nib, a combination of cocoa solids and cocoa butter, essential in chocolate making
  • Cocoa Butter– natural occurring fat in the cocoa bean, can be used to thin down melted chocolate, yellowish in color and very hard in solid form, has a low melting point
  • Cocoa Solids– the solid form of the chocolate after the cocoa butter is removed, can be further processed into cocoa powder
  • Cocoa Powder– made when cocoa butter is removed from chocolate liquor and then ground very fine, plain can be very bitter-tasting, Dutch-processed is less bitter and milder in flavor

Truffles for your Valentine

Make these simple dipped truffles for your Valentine

Whipped cream incorporated with melted chocolate

Use a cookie scoop to form even sized truffles

3. Remove from refrigerator and roll into balls. Allow to crust slightly at room temperature (several hours or overnight). At this point, several can be rolled into cocoa powder for a more traditional truffle, the rest can be dipped into chocolate. Melt candy coating or melt and temper real chocolate. Dip truffles into melted chocolate. Try rolling some of your dipped truffles into finely chopped mixed nuts, chocolate vermicelli (we mixed ours with red heart sprinkles for Valentine’s Day), or cocoa maracaibo nibs for an enticing truffle assortment.

Create an assortment of truffles by rolling in several different toppings

 

Display your truffles on a beautiful glass cake pedestal or in a heart-shaped candy box.

Heart box of chocolates

Truffles displayed on cake pedestal

If you’re looking for something other than a basic truffle, try these delicious variations.

White or Dark Chocolate Truffles- Use basic truffle recipe with real white or dark chocolate. Melt and dip into white or dark candy coating or melted and tempered white or dark chocolate.

Mocha Truffles- Use basic truffle recipe with dark chocolate. Stir in 1 teaspoon coffee flavor per 1 cup of truffle mixture. Dip and roll in chocolate vermicelli.