Valentine’s Chocolate Passion Truffles
Valentine’s Day is always sweeter with a little bit of your favorite treats. One of the most popular gifts given on this day is chocolate truffles. Rightfully so, since these little bite-sized delights are not only delicious but may potentially enhance your mood. I know I’m always in a good mood whenever I eat chocolate!
Chocolate contains a natural compound called theobromine. Theobromine has subtle side effects very similar to that of caffeine. The darker the chocolate, the more theobromine it contains. It may reduce blood pressure and induce a sense of calm in addition to a few other health benefits.
It’s easier to indulge in something that is not just sinful but can be healthy too. Now that said, eating a pound of chocolate is not going to give you any health benefits, but perhaps a small piece of dark chocolate will. (I actually wouldn’t mind being the guinea pig for that scientific experiment!)
Acid and fat for a delicious medley
For Valentine’s sweets I like to include passion fruit, not just because it contains the word passion. Passion fruit goes really well with either a dark chocolate (70%) or a dark milk chocolate (40%). The acid is the passion fruit cuts through the fat of the chocolate and creates this beautiful medley on your taste buds. Passion fruit is similar to a fresh orange flavor, but with attitude. Passion fruit is tart, sweet and citrusy with a tropical punch. Put it with chocolate and it turns into a seductive combination.
Making truffles at home
When making chocolate truffles there are a few things to be mindful of. First, use high quality ingredients. If you can find Cocoa Barry or Valrhona brand chocolates at your local market, I would recommend splurging on one of them for this recipe. If you can’t find either of those brands, then opt for Ghirardelli. Use heavy cream. Sometimes the containers are labeled “whipping cream.” Half & half will not work. And make sure to use your immersion hand blender to ensure the truffle base is completely emulsified.
Taste the ganache before allowing it to set. You may want a little extra something in it, such as a splash of Grand Marnier or perhaps some fresh orange zest. Tasting it will give you the confidence as you create your perfect truffle.
It is sometimes intimidating to explore outside of an exact recipe. To get the most out of the recipe below, I included options you can play around with. Choose which extras you want to put into your recipe and make your truffles unique!
The Valentine’s Passion Truffle that is literally and figuratively full of passion!
Here is my recipe for Valentine’s Chocolate Passion Truffles for you to enjoy with someone you love:
Valentine’s Chocolate Passion Truffle
Heavy Cream 200 grams (or ¾ Cup)
Passion Fruit Puree/Juice 50 grams (or ¼ Cup)
Dark Chocolate 50-75% 200 grams (or approximately 1 Cup + 2 Tbsp)
Unsalted Butter 1 Tbsp
Zest of ¼ to ½ Orange
Zest of ½ to 1 Lime
2 Tbsp Grand Marnier
Pinch of Sea Salt
1 teaspoon Champagne Extract
1 teaspoon Vanilla Bean Paste
- Bring the heavy cream and passion fruit juice to a boil.
- Immediately remove from heat.
- Add the chocolate.
- Allow the chocolate to sit in the hot cream for 5 minutes. Then take your immersion hand blender and blend until it comes together into a silky consistency.
- Add the tablespoon of unsalted butter. Blend in with an immersion hand blender.
- At this point, taste it. Add any of the “Optional Extras”. Taste after each addition.
- Once you have your perfect ganache, place it in a bowl with plastic wrap directly on top of the ganache to prevent a skin from developing on top. Put in the cooler for at least 1 hour.
- Once the ganache has solidified, use a small ice cream scoop to scoop out the truffle mix.
- Roll each truffle to a perfect sphere.
- Melt some additional chocolate in the microwave in 20-30 second increments.
- Once completely melted but not too hot, roll the truffles into the chocolate and then roll in powdered sugar.
- Place your truffle in cute little mini muffin cups, box up and tie with a pretty ribbon!
- Keep in the refrigerator for up to 2 weeks. Or freeze for up to 2 months.
- Enjoy at room temperature.
For your enhanced Valentine Truffle experience, enjoy with a glass of Essentia Dessert Wine! Cheers!
Click here to see more of Keli Marks’ creations & recipes
Photos courtesy Keli Marks
Banner photo courtesy of Pixabay.com
Pastry Chef Keli Marks is a graduate of the Culinary Institute of America in Hyde Park, NY. She received a full year education at the French Pastry School in Chicago, IL in exchange for being the very first assistant to Jacquy Pfeiffer & Sebastien Canonne, MOF when they opened the school in 1996.
Keli has been on the Food Network on three separate occasions: Sugar Rush, Romance Novel Cake Challenge and The Holiday Baking Championships. In addition, she was on the Chicago chapter’s board for Les Dames d’Escoffier from 2009 – 2011 and was a guest pastry chef at the famed James Beard House in NYC in 2013.
As the pastry chef owner of Bakery 28, she incorporates local ingredients from farmers within the Carolinas and promises to only use natural ingredients.
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