Anyone can buy chocolates for Valentine's Day. But how about really putting your love on the line and making them?
Turns out anyone can do that, too. Because making chocolates or at least this trio of fancy chocolate truffles is so simple you won't need to labor for your love. Or if you really want to turn on the magic, consider making these truffles with your loved one.
The finished truffles can be dipped in melted chocolate for a crisp shell or rolled in other coatings, such as cocoa powder, chopped nuts, coconut, shaved chocolate or crushed cookie crumbs. Be sure to use good quality chocolate for the best results.
Article Photos
AP Photo - - These Honey-Pistachio Truffles, foreground, Strawberry-Mint Truffles, center, and White Chocolate-Sour Cream Cookie truffles can be made several days in advance. If made ahead, truffles coated in cocoa powder can be re-rolled in additional powder just before serving.
The truffles can be made several days in advance. If made ahead, truffles coated in cocoa powder may need to be rerolled in additional powder just before serving.
WHITE CHOCOLATE-SOUR CREAM COOKIE TRUFFLES
Start to finish: 1 hour (plus chilling) Makes 24 truffles
12 ounces white chocolate bits
1/2 cup sour cream
2 teaspoons vanilla extract
1 cup crushed chocolate wafer cookies, for rolling
In a medium microwave-safe bowl, melt the chocolate bits by microwaving on high for 20 seconds, stirring and repeating until smooth and melted.
In a small microwave-safe bowl, stir together the sour cream and vanilla. Microwave on high for 30 seconds, or until just warm. Stir the sour cream mixture into the melted chocolate until smooth. Microwave for an additional 30 seconds, if needed. Refrigerate until chilled and firm, at least 2 hours or overnight.
Once the mixture is firm, place the crushed cookies in a wide, shallow bowl. Use a teaspoon, melon baller or small cookie scoop to scoop it into balls. Roll each ball briefly between your hands to smooth, then roll each in the crushed cookies until coated. To store, refrigerate the truffles in an airtight container.
Nutrition information per truffle (values are rounded to the nearest whole number): 120 calories; 62 calories from fat (52 percent of total calories); 7 g fat (4 g saturated; 0 g trans fats); 6 mg cholesterol; 13 g carbohydrate; 1 g protein; 0 g fiber; 21 mg sodium.
HONEY-PISTACHIO TRUFFLES
Start to finish: 1 hour (plus chilling). Makes 24 truffles.
3/4 cup heavy cream
3 tablespoons honey
8 ounces bittersweet chocolate bits
1/2 teaspoon pistachio or almond extract
1 cup crushed pistachios, for rolling
In a medium microwave-safe dish, whisk together the cream and honey. Microwave on high until bubbling, about 1 minutes.
Add the chocolate bits and wait 2 minutes. Stir gently until thoroughly combined and the chocolate has melted. If needed, microwave an additional 20 seconds to finish melting the chocolate. Stir in the extract, then refrigerate until chilled and firm, at least 2 hours or overnight.
Once the mixture is firm, place the pistachios in a wide, shallow bowl. Use a teaspoon, melon baller or small cookie scoop to scoop it into balls. Roll each ball briefly between your hands to smooth, then roll each in the pistachios until coated. To store, refrigerate the truffles in an airtight container.
Nutrition information per truffle (values are rounded to the nearest whole number): 113 calories; 69 calories from fat (61 percent of total calories); 8 g fat (3 g saturated; 0 g trans fats); 11 mg cholesterol; 10 g carbohydrate; 2 g protein; 1 g fiber; 3 mg sodium.
STRAWBERRY-MINT TRUFFLES
Start to finish: 1 hour (plus chilling). Makes 30 truffles.
16-ounce container fresh strawberries, roughly chopped
2 tablespoons sugar
3 tablespoons minced fresh mint leaves
2 tablespoons unsalted butter
14 ounces semi-sweet chocolate bits
Cocoa powder, for rolling
In a medium saucepan over medium heat, combine the strawberries and sugar. Heat until the strawberries are broken down and juicy, about 6 to 8 minutes. Pour into a blender, then add the mint leaves and butter. Blend until smooth.
Place the chocolate in a medium heat-safe bowl. Strain the hot strawberry mixture over the chocolate through a fine mesh strainer; discard the solids. Stir gently to combine until all the chocolate is melted and the mixture is smooth. Refrigerate until chilled and firm, at least 2 hours or overnight.
Once the mixture is firm, place the cocoa powder in a wide, shallow bowl. Use a teaspoon, melon baller or small cookie scoop to scoop it into balls. Roll each ball briefly between your hands to smooth, then roll each in the cocoa powder until coated. To store, refrigerate the truffles in an airtight container.
Nutrition information per truffle (values are rounded to the nearest whole number): 84 calories; 39 calories from fat (46 percent of total calories); 4 g fat (3 g saturated; 0 g trans fats); 2 mg cholesterol; 11 g carbohydrate; 1 g protein; 1 g fiber; 1 mg sodium.
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Handmade chocolates anyone can make, and quickly
Melts are available in numerous colors, so you can use one color to coat the bonbons, then melt a second color to drizzle over them for a decorative look.
For a gourmet touch, you also could sprinkle some flake sea salt over the bonbons before the chocolate coating dries. Likewise, you could sprinkle them with candy sprinkles, finely crushed nuts or coconut
QUINCE-FILLED CHOCOLATE MARZIPAN BONBONS
Start to finish: 20 minutes. Makes 14 bonbons
7-ounce tube marzipan
2 tablespoons quince paste
4 ounces chocolate melts (any color)
Line a plate with parchment paper.
Cut the tube of marzipan into 14 equal portions. One at a time, form each portion into a round, shallow cup. Fill the cup with about 1/2 teaspoon of the quince paste, then carefully fold the sides of the cup up over the filling and roll in your hands to form a tight ball. Set aside.
Place the chocolate melts in a microwave-safe measuring cup. Microwave on high for 1 minute, stopping every 20 to 30 seconds to stir, or until completely melted.
One at a time, use a fork to lower the marzipan balls into the melted chocolate. Move the marzipan around to ensure it is evenly coated. Use the fork to lift it from the chocolate, tapping gently on the side of the cup to remove excess chocolate, then carefully set the bonbon on the plate.
If you want to sprinkle a dry coating on the bonbons, such as salt or candy sprinkles, do so immediately. Otherwise, coat the remaining bonbons, then let them dry and harden. The drying can be sped up by placing the plate in the refrigerator for several minutes.
If desired, melt a small amount of a second color of candy melts, then drizzle this over the dried bonbons to decorate.
Nutrition information per serving (values are rounded to the nearest whole number): 120 calories; 45 calories from fat (37 percent of total calories); 5 g fat (2 g saturated; 0 g trans fats); 0 mg cholesterol; 18 g carbohydrate; 1 g protein; 1 g fiber; 10 mg sodium.