"The perfect Valentines chocolate gift"
These Valentine chocolate truffle really are very easy. They are an extension of my original recipe decorated especially for Valentines day.
Everyone loves something homemade and everyone loves chocolate so to me these are the perfect Valentines chocolate.
I have repeated the original recipe here for you to use but do not be limited to this. First take a peek at my chocolate truffles flavours page. Here I have listed many ideas to suit everyone's taste and maybe some you may not have thought of. All these variations are suitable to be made in the heart shape which symbolizes Valentines day.
I have used a silicon heart shape mould to make these melt in the mouth Valentine day chocolates. As I only have one mould and the mix makes 24 truffles I made one lot, let them set, pushed them out then made the remainder of the mix. If the mix sets you can soften it back to pouring consistency again by heating in the microwave in 20 second bursts. Stir well before pouring.
Please read through my Valentine chocolate truffle recipe first before starting.
If you have any questions concerning imperial/metric conversions you will find the answers on my Baking Conversions page.
If you have any questions concerning baking terms used you will find the answers on my Baking Glossary page.
Valentine Chocolate Truffle Recipe
Makes 24 chocolate truffles
45g unsalted butter, chopped coarsely
250g good quality dark chocolate, chopped coarsely
1/3 cup (80ml) thickened cream
1 teaspoon glucose
½ cup (50g) cocoa powder, sifted for dusting the finished chocolate truffles or heart shaped cake sprinkles. I have use small pink icing flowers and pink coloured white chocolate as well. You are only limited by your imagination or heart!
Place the butter and chocolate in a medium sized microwave safe bowl.
- Microwave on medium power for 1min. Stir then continue to microwave on medium power at 30sec intervals. Continue until chocolate has just melted. This should not take any more than 2mins.
Add the cream and the glucose. Mix through until combined and smooth. If you are adding flavourings add them with the cream.
Pour the chocolate truffle filling into the heart shaped mould. Level the top with a scraper and if needed decorate with the heart sprinkles. Place in the refrigerator to set.
Once firm place in the freezer for 5 min then push out of the mould. Either dust with sifted cocoa powder or place into pretty paper cases to display.
Store in a cool dry place until ready to eat or give as a Valentines gift.
If you want to make the pink topped variation then colour some melted white chocolate pink and spoon into the mould first to give a thin layer. Continue making the truffles.