February, Valentine’s Day, the month to celebrate chocolate 🍫❤️!

Sally’s baking challenge this month was to make chocolate truffles. This was incredibly easy! Only two ingredients, good quality chocolate and heavy cream. 😋 She did give us the option to add a tablespoon of butter for a better consistency and vanilla for flavor, both of which I did add 😉, but you could do this with only the chocolate and cream.

The first step is to finely chop up the chocolate, using a serrated knife works really well. The finer you chop the chocolate the faster the hot cream will melt it.

I chose semi sweet chocolate to make sure that the truffles would not be too sweet, but you could use dark or milk chocolate. Sally provides some additional instructions for different cocoa content.

I added the tablespoon of butter and, carefully, heated the heavy cream in the microwave. When the cream was warm (but not boiling!), it was poured over the mixture and let to sit for 5 min.

I then stirred the mixture until it was smooth and shiny.

The chocolate has to be completely cooled before you can scoop it out and roll it into balls. This was faster when I poured it into a 9 X 9 pan and placed it in the fridge for a couple of hours.

After it was solid, I scored it into 36 squares, which made smaller truffles than what Sally’s recipe stated.

I went with 6 toppings: chopped walnuts, unsweetened cocoa power, chocolate sprinkles,   colored sprinkles and gold and white sanding sugar.

One bit of advice that Sally gave was to scoop the chocolate and allow it to dry out for 20 minutes before rolling them into balls. This helped make a sticky job a little easier.

They were small, but so tasty 😋

The inside was soft, and the toppings provided a nice crunchy element. They were fine at room temperature as well, of course, we still have snow on the ground around here😂 so “room temp” may be a tad low!

This was one of Sally’s fastest recipes! Next time I think I might add a liqueur flavor instead of vanilla. They would be perfect for the holidays 🌟