Happy Valentine's Eve! I saved this for the last Valentine recipe because it's the easiest/quickest and will surely win over your Valentine/Caveman with just one bite! Seriously easy. And down right decadent - as any good finish to a Valentine dinner should be...speaking of dinner...I will be taking the day off...the mister is going to cook for Valentine's Day which means I'll be eating this. He'll point out the obvious, and ask that I take note of the "Valentine flavor" of his "specialty" (which he does every year) - it does have RED in it, thereby making it the perfect Valentine food - in his opinion. And that, my friends, is why I'm giving you this incredible recipe for the most wonderful melt-in-the-mouth Truffles you've ever tasted...because it doesn't matter WHAT you have for dinner, these will be the perfect ending.
Bittersweet and milk chocolate, cream and flavorings make up the centers of these smooth, chocolaty morsels...and then you can roll them in cocoa powder, coconut, chopped nuts or powdered sugar - even colored sugars! I chose to roll mine in cocoa powder and powdered sugar because, as you know, the mister is a dessert racist and only likes white desserts...and since he is a man and easily fooled, he will reach for the truffles coated in powdered sugar and assume they're white through and through...makes me smile just thinking about it!
This recipe takes about an hour start to finish - but that includes 45 minutes of refrigeration time! After the chocolate has set, use a small scoop (or a spoon) to scoop out small balls. I scoop out as many as I need at one time and then I roll them all at one time - less hand-washing this way. Once the balls are rolled by hand until smooth, about 3 seconds, you can roll them in the toppings - and that's it - they're ready to be devoured by you and your Valentine...but mostly by you...why waste them?!
Cocoa truffles are the best...the powdered sugar truffles are not as easily coated as the sugar will pick up some of the moisture from the center and "bleed" through - so that's the center coming through, not cocoa...I was very careful with my fingers! But no matter - they both taste divine...just try to eat only one!
8 oz. good bittersweet chocolate
8 oz. good milk chocolate
1 cup heavy cream
1 teaspoon almond flavoring (or cherry, orange, raspberry)
1 tablespoon prepared coffee, optional
1/2 teaspoon vanilla
Chop the chocolate finely with a sharp knife. Place chocolate in a glass bowl. Heat the cream in a small saucepan until it just begins to boil. Remove from heat and pour the cream through a fine-meshed sieve into the bowl of chocolate. With a wire whisk, slowly stir the cream and chocolates together until the chocolate is completely melted. Whisk in the almond flavoring, coffee, if using, and vanilla. Set in refrigerator for 30 minutes (or overnight).
With a small scoop or spoon, shape small round balls of chocolate mixture and set on a baking sheet lined with waxed paper. Refrigerate for 15 minutes. Remove from refrigerator and roll each ball of chocolate in your hands until smooth and round, about 3 seconds, (don't roll too long or the chocolate will begin to melt!) Roll in confectioners' sugar, cocoa powder, or any other toppings you like.. These will keep in the refrigerator for weeks, (so I like to hide them in the butter compartment - where only I dare go - and then I can have one a day!) These are great straight from the refrigerator but taste best at room temperature. Makes about 60 truffles.
Since this recipe makes so many, it's the perfect Valentine gift to share...I'm taking these to the Young Women at church...should keep them quiet and happy during the lesson! Happy Valentine's Day to you!