Forget buying overpriced chocolates and goodies for your sweetie or friends this Valentine’s Day. Why not give them a more personal way of saying “You’re Special” by making them a sweet gift yourself? These rich and decadent chocolate truffles are sure to please any chocolate lover.
Believe it or not, chocolate truffles are not difficult to make. I decided to take on the challenge for the sake of this post and prove that it can be easily accomplished (you’re talking to Miss Anti-Pastry, remember?). So what if they don’t look as perfect as those expensive Godiva ones? They taste amazing and they’ve got a whole lot more love in them than anything you could buy in the store.
For this recipe, I decided to flavor mine with dark rum. I suggest using good quality chocolate (for taste) and chocolate chips in a bag will suffice just as well (go for Ghirardelli or other fancy brand, if you do). Indulge, enjoy, and have a happy Valentines Day!
Easy Chocolate-Rum Truffles
(Makes about 25 truffles)
12 ounces bittersweet, semisweet or dark chocolate
1/2 cup heavy cream
2 tablespoons dark rum
1/2 teaspoon vanilla extract
1/2 cup shredded coconut
1/2 cup of cocoa powder
1/2 cup cinnamon-sugar mixture (equal parts)
4 ounces white chocolate, melted
1. Place the chocolates in a medium bowl. Heat the cream in a small saucepan over medium-low heat, until it just starts to barely simmer (do not boil).
2. Pour the cream over the chocolate. With a whisk, stir the cream and chocolates together until the chocolate is completely melted and the mixture is smooth.
3.Whisk in the rum and vanilla. Pour chocolate into a container lined with parchment or foil (i.e.: a baking dish or tupperware) and freeze for an hour or until the chocolate mixture has hardened.
4. Using a small scoop, melon baller or spoon, scoop out the chocolate and form round balls about 3/4″ – 1″ in diameter. Place on a baking sheet lined with parchment or foil. Put chocolates back in the freezer or refrigerator to let harden (if needed).
6. Finally, prepare the toppings and roll chocolate balls in them. Place them back onto the baking sheet and refrigerate for another hour. Remove the chocolates from the refrigerator right before serving.