Bittersweet Chocolate Truffles

Happy Valentine’s Day! Do you need a last minute dessert for your Valentine’s sweetie? These truffles roll up quickly. You need about a hour refrigeration time, which you could use to make dinner or make out -your choice :)

Happy Valentine’s Day love birds! xoxo

What are you doing for Valentine’s Day?

CHOCOLATE TRUFFLES
1 cup heavy cream
14 ounces bittersweet chocolate chips, room temperature
2 tablespoons butter, softened

In a bowl pour in chocolate chips and add butter.

In a small sauce pan heat heavy cream until it just starts to bubble up -be careful not to burn!

Pour hot cream over the chocolate chips and butter. With a rubber scrapper mix until all the chocolate and butter is melted and smooth.

Cover with plastic wrap. Place in refrigerator for minimum 1 hour. Allowing the chocolate to become solid again.

Remove chocolate from the refrigerator and using a melon baller, teaspoon, or any ole regular spoon scoop out chocolate and roll into a ball. Place on sheet pan with parchment paper. Repeat until all chocolate is used. This is a messy job :)

I covered my truffles in red sugar, dutch cocoa powder, and Valentine’s day sprinkles.

Posted in 52 Weeks of Baking, Desserts, Gluten Free, Holidays | Tagged as: , , , | Leave a comment
|

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

  • Subscribe

  • Bloglovin

    Follow on Bloglovin
  • Recent Posts

  • Connect on Facebook

  • Archives

  • Categories

  • foodgawker gallery

    my foodgawker gallery
  • TasteSpotting Gallery

    my photos on tastespotting
  • Feastie

    See my Recipes at Feastie
  • The Great Food Blogger Cookie Swap 2013
  • ¬†