When I think of Valentine’s Day, I think chocolate and there’s nothing that can get you off your girlfriend’s naughty list faster than chocolate truffles. Trust me I speak from experience. The best kept secret about chocolate truffles are how quick and easy they are to prepare. Here is a simple but exquisite chocolate truffle recipe where I use Kahlua but that could be substituted with any flavored liquor your taste buds can handle.
16 ounces chocolate cut into small pieces (I recommend using a nice Lindt Couverture but any bittersweet or semisweet chocolate will work fine.)
1/2 cup (120 ml) heavy whipping cream
2 tablespoons of butter (unsalted) cut into small pieces
2 tablespoons Kahlua
Cocoa powder for dusting
- Place the chopped chocolate in a medium sized metal bowl and set aside.
- Heat the cream and butter in a small saucepan over medium heat and bring just to a boil, pour the boiling cream over the chocolate and allow to stand for a minute or two.
- Stir with a rubber spatula until smooth. Add the Kahlua.
- Cover and place in the refrigerator until the truffle mixture is firm, this should take several hours.
- Once set remove from fridge and use a melon baller to scoop rounds of chocolate and roll into spheres using your palms.
- Roll in cocoa and enjoy. You could use many different variations for coating including chopped nuts, toasted cocoa, shaved chocolate or tempered chocolate.
Mark Steele / Executive Chef
Food & Beverage Operations / Algonquin College
Tel 613-727-4723 ext 7260 / Fax 613-727-7735