Milk Chocolate Truffle Hearts for a smooth and creamy romantic evening
I’ve been collecting romantic recipes. You never know when you’ll feel the urge to spoil a Sweetheart or impress a date. Here’s my most recent effort, a first attempt at Milk Chocolate Truffle Hearts:
Recipe:
8 ounces milk chocolate, chopped fine
4 ounces bittersweet chocolate, chopped fine
2 tablespoons unsalted butter
3/4 cup heavy cream
2 tablespoons cocoa powder
1. Line a 9” baking pan with aluminum foil so that the foil covers the bottom and sides, overhanging the edge by about 1”.
2. Place chocolates and butter in a large heatproof bowl. Bring cream and sugar just to a boil in a small saucepan. Fold hot cream mixture into chocolate and butter until both are melted and the mixture is smooth. Scrape mixture into prepared pan, smooth and chill until set, at least one hour.
3. Using foil as handles, remove chocolate from pan and place on cutting board. If the chocolate surface is uneven, you can try smoothing it with a rolling pin. I used parchment between the chocolate and the rolling pin.
4. Use a small heart-shaped cutter to cut the chocolate int bite-sized pieces. I got over 4 dozen tiny candies out of this batch. Roll the scraps into balls. Sift cocoa powder over all, place candies between parchment paper and store in fridge for a week or more.
5. Serve simply on a pretty plate with perhaps some green leaves and a blossom or two.
Here’s some of the ingredients—I got really good chocolate and cream from the local organic food store:
And this is how I chopped the chocolate—without nibbling:
Stir in the cream and sugar ...
Stir…
Pour into the pan…
And smooth, then chill.
After chilling, remove from the pan…
Cut with heart-shaped cutter (this was the hardest part, getting the cut dough out of the cutter—I used my little finger and pushed)
Finished cutting, then dusted with cocoa powder (put powder through a sifter)...
For the final product…
These truffles are really easy and DELICIOUS!
