I love chocolate. If I ever crave something sweet- it’s chocolate. I have been making truffles for holidays for a while now. Mostly for Christmas and Valentines Day. Today it’s Valentines Day and I obviously made truffles. Love language. Some for work, some for friends, some for family, some for my man. We don’t actually celebrate Valentine’s Day… but I mean, chocolate.
I figured you all might like to know how to make these sweet bite size treats sure to please anyone. This year I made 3 flavors: chocolate on chocolate, white chocolate on cookie dough, and Oreo in white chocolate.
I make the insides on one day and roll and dip them on another. They need to set in the fridge for at least a few hours. You could technically do them the same day- give the insides 4 hours to firm up though.
Aren’t they purdy?
Chocolate on Chocolate insides:
16 oz chocolate- ( >60% cocoa, chips or chopped)
8 oz heavy whipping cream
1tsp vanilla
1/2 tsp espresso powder
Combine all ingredients in a double boiler or a bowl over a saucepan with about an inch of water- turn burner on medium, melt, stir intermittently. When combined and melted the mixture should be smooth. Transfer to fridge. Chill overnight.
Cookie dough insides:
1 1/2 cup yellow cake mix
1 cup flour
1/2 cup melted butter
1tsp vanilla
2 tablespoons honey
1/2 cup powdered sugar
Pinch of salt
2-3 tablespoons milk or 1/2 and 1/2
Combine everything excluding milk in a bowl and mix. Slowly add milk a tablespoon at a time until mixture comes together like cookie dough. Chill overnight. (You can add mini chocolate chips in the dough or sprinkles-if you want)
Oreo
24 Oreos cookies
1tsp vanilla
6oz cream cheese
I think this is the easiest one- I literally put all the ingredients into the food processer. Start with cookies- pulverize them. Add the cream cheese and vanilla. The machine does the work. Transfer mixture to a bowl to chill overnight.
Time to dip!
Choose what you want to dip in: dark chocolate, milk chocolate, white chocolate and what you want to decorate with. I made some little white chocolate hearts, I used sprinkles, I did chocolate drizzle, I did chocolate heart drizzle
Side note: I made truffles for my wedding favor when Matt and I got married- just like these with the little heart- but I forgot about them and never set them out or assigned anyone to do something with them. I was distraught! But then I had leftovers, it wasn’t all bad.
Back to business. I use a teaspoon and dig out dollops of the insides then roll them to perfect circles. I have fancy small scoopers but the dough is a little hard and they struggle: things get stuck, you have to keep digging the insides out, they don’t make perfect circles, then I waste time and it annoys me. That’s what plain Jane spoons are for. Don’t need no fancy equipment.
I roll my truffles and place them on parchment lined sheets. I refrigerate them for about 1/2 an hour. This step isn’t absolutely necessary unless it’s hot for all the types. It is ABSOLUTELY necessary for the Oreo truffles or they melt in the chocolate. I melt about 16oz of chocolate at a time. Use what ever you want: bars, melts, disks, almond bark. I drop the truffle ball into the chocolate and use a fork to swirl it around to coat it. Then I slide the fork underneath and tap it on the edge of the chocolate bowl to get off the excess. Lay the fork on the parchment and jiggle/ slide the truffle off. Jiggle/slide is a technical motion. Then I sprinkle!
I like to drizzle chocolate on top, I think it is really fun. Or draw chocolate hearts. Make them your own! You do you. Sprinkles alone look very cute. Now, the dipped truffles need to set up in the fridge for a bit. Don’t skip this- the chocolate gets dull or they crack. Finally, nobody is perfect, trim the feet! Use a sharp sharp knife. Careful how much you handle the chocolate- especially if you don’t have icicle hands like I do.
Ok that’s about it! I love chocolate! I love love. Happy chocolate love day!
WILDFLOURS AND FERMENTS 