Valentine's Day Truffles

Valentine Truffles

by Barbara Lee on February 13, 2013

Make your sweetheart feel extra special this Valentine’s Day and try your hand at truffles.  It’s too easy to pick up a heart shaped box of assorted chocolates.  It’s that home-made effort that really speaks the language of love.  It’s easier than you think, I’ll walk you through it.

Going out to dinner?  Pop a bottle of champagne in the fridge before you leave.  Set out your glasses, candles, gifts, flowers, and bring your truffles to room temperature.  This cozy vignette might inspire you to stay home and cook dinner next year.

Happy Valentine’s Day and have a magical night.


Heat cream in small pan until it just boils.






Finely chop chocolate and place in a bowl.






Pour the cream through a fine mesh strainer, covering the chocolate. Stir until it melts.





Whisk in frangelico, coffee and vanilla.  Set aside for one hour at room temperature.





Line baking sheets with parchment paper. Spoon rounded balls of chocolate onto baking sheets and refrigerate 30 minutes until firm.





Remove from fridge. Roll in your hands to create small balls and roll in cocoa or nuts. Store in the fridge.





Chocolate Truffles


½ pound bittersweet chocolate

½ pound semisweet chocolate

1 cup heavy cream

1 ½ tablespoons Frangelico (if desired)

1 tablespoon prepared coffee

½ teaspoon vanilla extract

Cocoa powder (if desired)

Finely chopped nuts (if desired)


Heat cream in small pan until it just boils.  Turn off heat and let it sit for about a minute

Meanwhile chop the chocolate finely and place in a mixing bowl

Pour the hot cream through a mesh sieve over the chocolate and stir until it melts.

Whisk in the Frangelico, coffee and vanilla.  Set aside for 1 hour.

Line baking sheet with parchment paper.  Spoon rounded balls of chocolate mixture onto paper.  Refrigerate for 30 minutes or until firm.

Roll each dollop of chocolate in your hands to form a round ball.  Roll in cocoa powder or chopped nuts.

Keep refrigerated but serve at room temperature.

They last for weeks, but mine vanish in a day or two.


Adapted from Ina Garten’s Truffles



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