A dazzling candy shop 3-Ingredient Chocolate Truffle Recipe, great for sweetheart gifts. Your Valentine will be so impressed you made them, you’ll be utterly irresistible this year.
With Valentines Day just around the corner, it’s time to start thinking about what to make your sugar loaf to show him/her just how much you appreciate them.
One might think a homemade chocolate truffle recipe, with silky whipped ganache inside, would be too difficult to take on. After all, if chocolate boutiques are charging $2-3 per individual truffle they have to be complicated, right?
They only want you to think that.
Actually, chocolate truffles are very easy to make and require only 2-4 ingredients… Good quality chocolate and heavy cream, then flavored extract if desired, and a garnish for the tops if desired.
The only difficult part of truffle making is the waiting around. That is, if patience isn’t your strongest virtue.
You must wait for the ganache to cool so you can whip it. Then you must wait for the whipped ganache mounds to freeze before you can dip them in chocolate coating.
If you think you can find something to do for those two hours, this 3-Ingredient Chocolate Truffle Recipe is completely in your skill set, and will certainly win you some major nookie-points.
The first step is to heat the cream and melt some chocolate into it, to make a smooth chocolate ganache. This is the time to add an extract for flavoring if desired. This particular batch of truffles had a little almond extract in it for a light nutty note.
Cool the ganache, then whip it using an electric mixer. The color will lighten and the chocolate ganache will turn into a fluffy mass that looks almost like frosting.
Scoop the whipped ganache into a large piping bag with a large round tip.
Usually I pipe little 1 inch mounds of ganache to make round truffles. Yet today, I thought it would be fun to make heart-shaped truffles for Valentine’s Day.
To do this, simply start a mound, then drag it downward to make a rough point. Create a second mound next to it, dragging the point down and across the other.
It’s ok if your hearts are messy looking. The melted chocolate coating they will be dipped into, covers a multitude of
Before dipping the mounds or hearts into pure melted chocolate, you must freeze them until they are hard. If the ganache melts into the melted chocolate, you’ll end up with sloppy truffles, and cloudy coatings. Make sure the ganache is hard as a rock before continuing.
Melt more chocolate in a double boiler for the coating, then dip the truffles in it and let them harden on wax paper.
If you would like to add a garnish like sea salt flakes or chopped nuts, sprinkle them on before the chocolate hardens.
You are now a chocolate truffle making goddess, fit to be drenched with affection on Valentines Day.
I knew you could do it!
PAGE: 1 2