I find it unfortunate how I lost track of time these past few weeks. I was initially planning on posting three Valentine’s-themed treats this year but I’ve been so busy I didn’t even notice the date. There have been so many red and romantic things all over the blogosphere lately, and every time I see these posts I would make a mental note to bake and contribute to the festivities later in the week. But once I’m off the computer and begin doing other things, I forget to even jot it down on my planner.
Well it’s a bit too late to dwell on that now. I haven’t been cooking or baking as much since the beginning of this year compared to last year, but if there’s one recipe I’m more than happy to share with you this Valentine’s Day, it’s the one for these scrumptious truffles.
Back in my university days, some of my friends would reminisce about their old relationships especially heavily during Valentine’s Day. This is the day my single friends would jokingly refer to as “Single Awareness Day”, “Independence Day”, and finally, “The Day for the Unlucky in Love”; to which I would tell them: No one ever felt unfortunate in the presence of chocolate! And then we would proceed to give treats to each other, single or not.
I won’t get to do that little ritual this year with my friends, as we’re all working and quite busy nowadays. I do, however, want to dedicate this post to them, and also to all the singletons out there. Everyone deserves some chocolate, especially on Valentine’s Day! 🙂
This is an extremely easy recipe that produces stellar results. Every bite is smooth and magical; every flavour sensation plays around the tastebuds. Whether you make these to share with the special people in your life this Valentine’s, or make these simply to horde on your own, these delectable treats will surely get your heart beating fast.
Just a few simple things to remember when making truffles in general:
- Buy the best kind of chocolate and cream as you possibly can. These high-quality ingredients will bring your truffles to a whole different level of deliciousness and exoticness.
- Also, always use the kind of chocolate specified in the recipe. If the recipe says use bittersweet, then please do not substitute semisweet chocolate. If that’s what you have, then find a different recipe that makes use of semisweet chocolate instead. Bittersweet chocolate has a higher cacao content, making for a stronger chocolate flavour. Depending on what other ingredients are used alongside the chocolate to make the truffles, there is a specific flavour that every recipe is going for. In this case, we want that strong chocolate flavour amplified by the espresso, and sweetened ever so slightly by the honey; thus we use bittersweet chocolate.
- Lastly, make sure your utensils are clean and dry to avoid compromising the consistency of your truffle mixture.
Easy enough, yes?
Honey and Dark Chocolate Truffles
- 9 ounces bittersweet chocolate, 60 to 72% cacao, coarsely chopped
- 1 cup heavy cream
- 1/4 cup honey
- 1 teaspoon espresso powder
- unsweetened cocoa powder, for rolling
- 1. Place the chopped chocolate in a large heatproof bowl. Place a fine-mesh sieve or strainer over the bowl and set aside.
- 2. In a medium-sized, heavy-bottomed saucepan, stir together the cream, honey, and espresso powder. Heat the mixture, stirring occasionally, just until it reaches a boil.
- 3. Remove the saucepan from the heat, then pour the cream mixture through the sieve/strainer directly into the bowl of chocolate. Tap the bowl a few times to let the cream run through the chocolate. Let the cream sit on the chocolate for 2 minutes.
- 4. Gently stir the mixture from the centre outward until all the chocolate has melted, and it is smooth and shiny.
- 5. Cover the entire bowl in plastic wrap, making sure the chocolate surface comes in direct contact with the plastic wrap. Refrigerate for at least 5 hours, or until firm.
- 6. Once the mixture is firm, line a baking sheet with parchment paper.
- 7. Scoop truffes using the bigger end of the melon baller or a half tablespoon scoop, then drop onto the parchment paper in balls. The balls will not be evenly round. Place the baking sheet in the freezer for 20 minutes for easier rolling.
- 8. Prepare about a cup of cocoa powder in a bowl. Take the baking sheet out of the freezer then drop each ball into the cocoa powder, rolling to cover. Plop each rolled piece into small cupcake liners, or a chocolate box if using.
Spread the love, everyone! ♥