Make something sweet for your Valentine this year in the form of decadent truffles that melt in your mouth, leaving behind just a trace of yummy fig. They are messy to make, but cleaning up is half the fun as I’m always looking for an excuse to lick melted chocolate off my hands. Check out Christina’s tips on selecting the perfect chocolate.
12 ounces bittersweet chocolate
1/2 cup heavy cream
2 tablespoons of fig jam, or your favorite kind (raspberry would be great!)
1/2 cup cocoa powder
Finely chop chocolate and place in a heat-proof bowl.
Heat cream in a saucepan over medium heat until just boiling then pour over chocolate. Gently stir the mixture until chocolate is completely melted, about 1-2 minutes. This, my friends, is ganache. Next, stir in jam. (Note: The first time I made these, I didn’t chop the chocolate fine enough and some of the larger pieces didn’t melt all the way. It was a pain to dig out the chunks, so take my word for it and chop the chocolate finely!)
You can either leave the ganache in the bowl or pour it in a baking sheet lined with plastic wrap. I think the next part is easier if the ganache is in a baking sheet, but it will still work in a bowl and then you can avoid dirtying up a second pan. Refrigerate for 3 hours or overnight.
Pour cocoa powder into a small bowl. With a small melon baller, two spoons, or your hands, form ganache into a 1″ round ball and roll it in the cocoa powder to coat. Place ball on parchment paper and repeat with remaining balls.
Store finished truffles in an airtight container for up to two weeks in the fridge.
{ 3 comments }
Oohhhhh! Those look amazing! I swear I can smell the chocolate through the screen!!! It should be illegal to post about sweets when I haven’t had breakfast yet
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