Reported by: Kelly Martin
Valentine’s Day is right around the corner, and we all know what that means—it’s time for lots of chocolate! Instead of going out to buy boxes of it at the store for that special someone, you can make your own with a few simple steps. Plus, it will show you put in the extra effort.
“When you make a dessert yourself, you take ownership of the experience and you feel good about what you do for someone else,” Sam Beiting, the faculty advisor for Newport Central Catholic’s Culinary Club, said. “The time will be appreciated.”
Follow these easy steps below, courtesy of Amy Tobin, to make different versions of delicious, mouth-watering truffles for friends, family, or that special someone in your life.
Chocolate Truffles
Makes 3 dozen truffles
Prep time: 30 minutes
Chill time: 4 ½ hours
Tip: Stored in an airtight container in the refrigerator, the truffles will last up to 2 weeks and can be frozen 1 month. Let stand at room temperature for 15 minutes or so before serving.
8 ounces good quality chocolate
1/2-cup heavy cream
2 teaspoons liqueur (Chambord, Grand Marnier, Baileys, etc)
½ cup cocoa powder for dusting
1 cup topping of your choice (finely chopped nuts, crushed candies, toasted coconut, etc)
Combine the cream and liqueur in a microwave-safe container; heat at full power until just bubbling- watching carefully.
With the motor running pour the hot cream mixture over the chopped chocolate; process just until the chocolate is melted and smooth Pulse in the wine reduction and butter; mix well.
Refrigerate until firm, about 1 hour.
Form into small balls, using a melon baller or scoop. Roll in the cocoa powder to cover, then in desired topping.
Store in a sealed container in the refrigerator for up to 1 week. Bring to room temperature before serving.
Spiced Cabernet Truffles
Makes 3 dozen 1-inch truffles
14 ounces semisweet chocolate, finely chopped
1 cup Cabernet Sauvignon
1 cup heavy cream
1 teaspoon vanilla extract
½ teaspoon cinnamon
2 tablespoons butter, room temperature
1 cup cocoa powder
Bring the wine to a boil in a small saucepan over medium-high heat. Reduce to 3 tablespoons; set aside.
Combine the cream, vanilla and cinnamon in a microwave-safe container; heat at full power until just bubbling- watching carefully.
With the motor running pour the hot cream mixture over the chopped chocolate; process just until the chocolate is melted and smooth Pulse in the wine reduction and butter; mix well.
Refrigerate until firm, about 1 hour.
Form into small balls, using a melon baller or scoop. Roll in the cocoa powder to cover.
Store in a sealed container in the refrigerator for up to 1 week. Bring to room temperature before serving.
WRAP IT UP: Candy boxes make your gift look professional. Try unexpected containers for impact, too. Small hatboxes, jewelry boxes and metal tins make a great presentation.
ADD TO IT: Add a mini bottle of champagne to a four-piece box of truffles for a gift that says, “Indulge yourself.”
Amy’s Additional Tips:
What kinds of chocolate do you recommend?
- Buy the best quality of chocolate you can afford. Choose more interesting chocolate flavors than just milk chocolate: semi-sweet, bittersweet, or dark chocolate.
- Use heavy, think cream.
How should you heat the chocolate?
How else can you use the chocolate?
- In its liquid state, you can use the chocolate as filling for cake by spreading between layers.
- Or, you can let it cool and beat it into some whipped cream for amazing chocolate icing.
What if you don’t want to buy a whole bottle of liquor?
- You can go to Party Source and buy little liquor bottles for a cheap price. This way, you won’t have a lot left over.
What do you recommend if I want to create more fancy truffles?
- Go to Cincinnati Cake and Candy off of Reading Road. They have all sorts of flavoring and boxes to for truffles to dress them up.
Like Tobin, Beiting thinks everyone should have their own way of making desserts. However, he does advocate one thing in particular. “Whatever you do, don’t skimp on the chocolate,” he said. “Buy something that will really make a difference for the other person.”
Amy Tobin is the Culinary Director at the Northern Kentucky cooking school EQ @ The Party Source and author of "Amy's Table: Food for Family and Friends." She hosts a weekly lifestyle radio program Sunday mornings at 9 a.m. on Q102 and a weekly television program on CET, Wednesdays at 7:30 p.m.
She is a recipe developer and consultant to several national food brands and leads culinary adventures through Europe. Amy lives in Ohio with her husband, son and daughter.
For more information visit Amy's Table.
