Mother’s Day is coming – the day we celebrate our moms and the mom-figures in our lives. Candy, especially chocolate, is a traditional mother’s day gift. This year I wanted my mom figures to know how much they mean to our family, so I wanted to make handmade chocolate truffles. They look difficult, but with a few tips, they couldn’t be easier! Here is the recipe!
- 10 oz bittersweet chocolate
- 4 T butter
- ½ C heavy cream
- 1T corn syrup
- 1 T vanilla (you can use other flavorings, but only use this much vanilla. The flavors will be too strong if you use a whole tablespoon of anything else)
- 8 oz of semi-sweet chocolate chips
- Dutch process cocoa
- Toasted coconut
- Toasted nuts (I used sliced almonds that I chopped)
- Combine bittersweet chocolate (chopped) in a bowl with butter.
- Microwave on high for 30 seconds and stir.
- Repeat for another 30 seconds, stir and set aside.
- Combine cream and corn syrup in a saucepan and heat until simmering.
- Pour steaming cream over chocolate mixture and wait one minute.
- Stir until combined, and then stir in vanilla.
- Pour out into a flat bottom dish (or pour out into truffle molds if you are lucky enough to have one – love AMAZON!) Chill until firm.
- While you are doing this, you need to melt the semi sweet chocolate.
- The best way to do this with a heating pad (yes really). The chocolate needs to be warm enough to coat the truffles, but not so warm it melts them. The best temperature is around 96 degrees, or body temperature. If you put your heating pad in a bowl, put another bowl on top of it (works best with glass or metal) put the semi sweet chips into the top warming bowl to melt and stay at the right temp. It takes about an hour to melt this way, but it will not burn.
- Set up your toppings while you wait. Place the dutch process cocoa, toasted coconut, and toasted nuts in their own shallow bowl with a fork to help coat the truffles.
- Once your truffle mixture has cooled completely and set in the fridge, pull it out and form about ½ inch balls of chocolate with a melon baller. Chill again until firm (around an hour).
- Then fill an ice cream scoop with melted chocolate. Pour it mostly out and drop a truffle ball into the chocolate on the scoop. Swirl it around until it's coated and drop it into one of the three toppings.
- Cover the truffle in the toppings and leave it in the bowl while you work on the other truffles - leave buried in the coating for 10 seconds. Then put it aside to dry.
The best part of my truffles this year is the packaging! These amazing Rectangle favor boxes are the perfect size for two small truffles, with the brown paper candy cups I found (again YAY AMAZON!). Evermine’s number 3 rectangle label fits it PERFECTLY, so decoration is a no brainer! This beautiful style is our Westchester label. I wanted to embellish the top too, so I pulled out these burlap and flower toppers that I found at the craft store.
So yummy, so pretty! Thanks Mom, for every thing you do. We love you!!