Hello folks and welcome back to the All Things Southern kitchen! Someone once famously noted that chocolate comes from cocoa and coca is a plant, therefore chocolate counts as salad. Sounds perfectly reasonable to me. And seeing as chocolate and Valentine’s Day day are the dynamic duo, we’re featuring “Phil’s Favorite Chocolate Truffles” in the kitchen. I’ll score major points serving these to my man, and once I show you how to stir them up in three easy steps, you can win big, too!
“Phil’s Favorite Chocolate Truffles”
16 ounces of semi-sweet chocolate chips
1 cup heavy cream
1/2 teaspoon vanilla
1/4 teaspoon kosher salt
We’ll begin my melting a pound of semi-sweet chocolate chips in the microwave. Cook at two minutes intervals until it’s all melted. Afterwards, we’ll slowly whisk in a cup of room temperature heavy cream until it’s smooth. We’ll stir in a 1/2 teaspoon of vanilla and a 1/4 teaspoon of salt and refrigerate. That’s step one.
We’ll refrigerate the chocolate until it has the consistency of soft serve ice cream. If you happen to leave it in the fridge too long and it’s hard at this point, just leave it out on the counter until it softens. You want to be able to take an ice cream scoop and scoop it onto a cookie sheet in little mounds. Put your mounds back in the fridge for another 30-40 minutes. At this point, the little mounds should be firm enough now to roll into balls. That’s step two.
And here’s step three: Once you have them formed in balls, it’s game on. You can roll them in the topping of your choice. A few ideas would be confectioner’s sugar, cocoa powder, espresso powder, toasted and shredded coconut, or the chopped nut of your choice! Refrigerate these sweet treats until it’s time to serve! They’ll keep in the fridge for 2-4 weeks, (if you hide them)! I like to present mine in valentine theme cupcake liners. YUM! I hope you enjoy my Three Step Truffles. Here’s to a Happy Valentine’s Day from the All Things Southern kitchen to yours~