These bite-sized truffles are a bit labor intensive, but they're a fun project with exquisite tasting results if you have some time. If you really want to set the scene, present them to your Valentine in a gift box. They're guaranteed to make any chocolate lover swoon.
- 10 ounces bittersweet chocolate
- 3 tablespoons unsalted butter
- 1/2 cup heavy cream
- 1 tablespoon light corn syrup
- 1/4 cup brandy
- 1/2 cup Dutch process cocoa powder
- finely chopped nuts and/or toasted coconut for coating truffles
- 8 ounces semisweet chocolate
- Melon baller
- Heating pad
- Powder-free vinyl or latex gloves
- candy thermometer
- parchment paper
- ice cream scoop
- Finely chop all chocolate into small bits.
- Combine the 10 ounces of bittersweet chocolate and the butter in a glass mixing bowl and microwave for 30 seconds. Stir and repeat.
- In a small saucepan, combine cream and corn syrup over medium heat until it begins to simmer. Turn off heat and pour into melted chocolate mixture. Let it sit for about two minutes, and then stir gently, folding the mixture until it's smooth and creamy.
- Add brandy and stir, then pour into an 8 x 8 glass baking dish and refrigerate for 1 hour.
- Line a cookie sheet with parchment paper. Get out your melon baller and scoop chocolate onto sheet, and then put back in the fridge for 30 minutes.
- Line a large bowl with a heating pad turned to medium heat and place the medium glass mixing bowl inside. Put the other 8 ounces of semisweet chocolate in mixing bowl. Insert candy thermometer and stir chocolate periodically, keeping an eye on the temperature. Once it heats up, try to keep it at a constant 90 to 92 degrees Fahrenheit (32 to 33 degrees Celsius), but don't let it rise above 94 degrees Fahrenheit (34 degrees Celsius). Adjust heat control accordingly.
- Take the chocolate balls out of fridge and roll between your palms to shape into little bowls. You can use the gloves for this if you don't want sticky hands.
- Put your coating ingredients into separate dishes. Then, using your ice cream scoop, take a big scoop of the melted chocolate and roll the truffle around in it until it's completely coated. Then drop into cocoa powder, coconut or nuts and roll the truffle around to coat it. Leave it there for about 15 seconds, then put on a different parchment-lined cookie sheet.
- Allow to cool for at least an hour. Truffles are ideally served at room temperature, but can be stored in the refrigerator in an airtight container.