Since Valentine’s Day is actually just another excuse to eat candy, why not whip up some easy—but no less decadent— dark chocolate truffles? Below is a simple three-ingredient preparation for these rich miniature confections. Skip a trip to the chocolate shop this year and try making some yourself. We promise—you’ll glow with pride.
12 ounces dark chocolate, divided (chips, chunks, bar—whatever you can get your hands on!)
⅔ cup heavy cream
unsweetened cocoa powder for dusting
Be sure to immediately remove the heavy cream from the heat when bubbles begin to form. You want it to be hot and boiling but not scalding.
Makes about 18 truffles depending on size
1. Make Ganache: Roughly chop chocolate and place 8 ounces in a medium heatproof bowl. In a small pot, bring heavy cream to a boil over high heat, then immediately remove from heat and pour over chocolate. Allow to sit for about 2 minutes, then whisk until chocolate is melted and no lumps remain. Place in refrigerator to chill for about 2 hours.
2. Scoop Truffles: Using a teaspoon, scoop chilled ganache and place on a parchment-lined baking sheet. Place in freezer to chill for 15–20 minutes.
3. Coat Truffles: Using a fine-mesh strainer, dust cocoa powder over truffles.
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