Thursday, March 3, 2011


For Valentines day I didn't get a box of chocolate, balloons, or roses. I spent my day in the dentist office. Sucks, right? The dentist chewed me out so bad that I didn't even want to look at a sweet. I couldn't stay away too long though. Who can?

So when Judge asked me what we were making this week, I immediately thought of  the creamy-chocolaty richness that is a truffle. I know a truffle sound like a delicacy that couldn't possibly be made by a college student, but it's actually quite simple. All you need is chocolate, heavy cream, more chocolate and if you're feeling risky a little liqueur. 

Recipe originally from Confections of a Foodie Bride

5 oz of dark chocolate (I used Baker's Unsweetened);
 1/4 cup heavy cream
pinch of salt,
 Cocoa powder or nuts (I decided to use nuts at the last minute)
Optional: 1 1/2 tsp Grand Marnier

Chop the chocolate into coarse pieces and set aside in small bowl. Heat cream, salt and liqueur (optional) until edges bubble. 
Pour the cream into the bowl of chocolate and let sit for a few minutes. 
Stir chocolate until smooth. If chunks remain, microwave for additional 10 secs (stirring in-between) until all is smoothly melted. Place bowl in the fridge for 45 minutes to an hour. Once cooled use a  portion scoop or a spoon to shape into tbsp sized balls. If chocolate is still soft place in freezer until firm. 

 Finally roll in cocoa powder or nuts. Enjoy right away or store in a airtight container in the fridge. 


  1. These look great! Do you know if there's a way to work carmel sause into the recipe? I don't know if my sweet tooth will be satisfied with just dark chocolate alone! HAHA!

  2. @Jordan I do believe you can work caramel in. It can be a filling covered in dark chocolate.