Made of silky ganache that melts in your mouth, truffles are a chocolate lover’s favorite indulgence. You could pay twenty or thirty dollars for a dozen truffles from a fancy chocolatier. But why do that when it is so easy, and fun, to make truffles at home?

To make homemade chocolate truffles, you only need a few ingredients: high-quality chocolate, cream and butter. But you can get fancy and add different flavorings to your ganache, from spices to fruit purees to your favorite spirits. I am going to give you a recipe for chocolate raspberry truffles because chocolate and raspberry is the most romantic combination I can imagine.

Begin by chopping or breaking your chocolate into small pieces. I recommend using bittersweet or semisweet chocolate with at least 60% cocoa solids. Place the chocolate pieces into a heatproof glass bowl, preferably one with a lid, such as one of the bowls in the Pyrex Smart Essentials 8-piece Mixing Bowl Set.

Next you heat heavy cream in a small, heavy-bottomed saucepan. Whatever kind of cooktop you use, this Swiss Diamond Premium Stainless Steel will ensure even heating without any hot spots. (If you want to flavor your truffles with fresh herbs, like mint, orange zest or a vanilla bean, add it to the cream and allow it to steep.)

You then pour the hot cream over the chocolate pieces - now you see why I specified a heat-proof bowl! - and stir until the chocolate is melted and the ganache is smooth. Once the chocolate has melted is the moment to add any additional flavorings. I add raspberry jam here, but you could add spices, like cinnamon or cayenne, or even a splash or your favorite liqueur.

Cover the bowl and refrigerate until the chocolate is firm but not rock-hard, about one hour. Then you scoop out your truffles and place them on a baking sheet lined with parchment paper. I highly recommend using a small cookie scoop for this task.

Lastly, you can finish your truffles any number of ways, such as by dipping them in melted chocolate or rolling them in chopped nuts. I had some fun rolling my truffles in cacao nibs, because we have a nut allergy in our house, and Valentine’s Day-themed sprinkles.

The classic way to finish your truffles, however, is a simple dusting of cocoa powder. I adore my OXO Good Grips Baker’s Dusting Wand for this task, as well as for dusting powdered sugar on cakes or waffles.

If you’re very fancy, you can package your homemade truffles using paper or foil candy cups and a pretty box. Very impressive indeed!

Happy Valentine’s Day!

Chocolate Raspberry Truffles

Printable Version

theinspiredhome.com

INGREDIENTS

1 cup heavy cream
1 ¼ pounds semi-sweet or bittersweet chocolate, finely chopped
¼ cup raspberry jam
1 tsp Chambord (optional)
2 TB butter, softened
Cocoa powder for dusting

DIRECTIONS

Pour the cream into a small saucepan and bring just to a boil over medium heat.
Place the chocolate pieces in a heatproof glass bowl.
Pour the warm cream over the chocolate and stir until completely smooth. (If the cream was not warm enough to melt the chocolate completely, place the bowl in the microwave and heat in 10-second increments until the chocolate is completely melted and the mixture is smooth.)
Stir in the raspberry jam, Chambord if using, and the butter. (If your jam is cold or especially firm, heat it a little in the microwave until runny.)
Cover the bowl and refrigerate until the mixture is firm, 1-2 hours.
Line two baking sheets with parchment paper.
Using a small cookie scoop, scoop spoonfuls of ganache onto the prepared baking sheets. You should be able to get at least 2 dozen. (If the ganache is too firm to scoop, allow it to sit out for a few minutes.)
Dust the truffles with a light coating of cocoa powder. Alternatively, roll in sprinkles, cacao nibs or chopped nuts.
Store the truffles in the refrigerator until ready to eat or give.