Recipe by Brian Hope
"On Valentine's day, profess your love with elegant decadence. Fine chocolate has long been considered the 'food of love.' The sublime chocolate truffle, known for it rarity and exquisiteness, is the epitome of erotic foods. Presented simply on a silver tray with a single red rose, it says, 'You're the one.' Add a 1/4 teaspoon of your favorite liqueur to this recipe for added zing!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
4 1/2 ounces
semisweet chocolate, chopped
2 1/2 ounces
unsalted butter, softened
sifted confectioners' sugar
semisweet chocolate, chopped
powdered gold leaf
It's not quick, or "easy" per se, but definitely worth your efforts. I really enjoyed making them for this Valentine's Day.
I attempted to make these for my husband for Valentine's Day. While they tasted great and were very rich, I'm giving it a 3-star rating because it was not as easy a recipe as it seemed. As I anticipated, the truffle mixture did not come out of the heart molds. And the chocolate to dip it in needed to be thinner for better coating. I've seen several other truffle recipes that add vegetable oil to make it easier for dipping. I would suggest adding oil to the chocolate for dipping and not putting the truffle mixture into molds. Great recipe, but it needs some modification.
While I could not manage to make actual truffles out of this recipe, the resulting spooned-out blobs that were delicious. As far as thinning out the dipping chocolate goes - try adding some Kahlua (or similar liqueur) and milk as needed to thin & flavor the chocolate. Add flour back in if you want more flavor.
These tasted phenomenally, but were a pain once put in the mold. I had to scoop them out with a spoon and re-shape them because they would not come out of the mold. The soft consistency meant none of the normal tricks (freezing for a few seconds, running hot water over the bottom of the pan, banging the pan, etc.) would work. I'd suggest spraying the mold with some cooking spray before you put the chocolate in the mold or not even using the mold at all and maybe shaping inside cookie cutters. Even though they didn't look too beautiful, they sure tasted GREAT!
These taste amazing! I didn't have a mold so I put them in a mini muffin pan. They didn't come out though, so I scooped them out with a spoon and took a small cookie cutted and cut the shape out of them that I wanted. Everyone was right about the dipping in chocolate part, it needs some oil. Also, I did not have any gold leaf so I dipped mine in cocoa. Delicious!
Too hard to make, I like the idea of oil and will try that next time.
this recipie was great! for those of you who had a hard time getting them out of the molds, freeze instead of refridgerate. i had no prooblem getting them out when they were frozen.
didn't come out that well, a bit too dry. will buy some next year...
* Percent Daily Values are based on a 2,000 calorie diet.
Ultimate Valentine's Day Chocolate Truffle
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
** Calories: 1264
** Calories from Fat: 762
Chili, brats, and more to feed your hungry football fans.
Cheer on your team with a little something sweet.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See the easy way to make a rich, creamy, no-bake chocolate dessert.
Make decadent homemade chocolate candies for your Valentine.
A celebratory strawberry Jell-O salad with lots of fresh fruit.