Homemade Valentine’s Day Truffles

Just a handful of ingredients yields the most delicious homemade chocolate truffles ever. Smooth, creamy and perfectly sweet, your sweetheart will swoon over these tasty little treats. Add a festive touch with contrasting chocolate, plus colorful Valentine’s Day sprinkles, on top!

Created by: Jessica Williams, Butter With A Side of Bread

Ingredients

  • 1/2 cup butter
  • 1 cup heavy whipping cream
  • 2 2/3 cups semi-sweet chocolate chips
  • 1/2 teaspoon almond extract
  • 2 1/2 cups dark and white chocolate bark
  • Red and pink sprinkles

Directions

  • Melt butter in a small saucepan over medium heat. Add in cream and stir. Heat until mixture just barely comes to a boil. Remove pan from heat and add chocolate chips. Whisk gently, combining the chocolate with the butter-cream mixture until it’s smooth.
  • Stir in almond extract. Transfer to an airtight container and place in the fridge for several hours until solid.
  • Using a melon baller or spoon, scoop out small balls of chocolate from the chilled container. Use your hands to shape the balls into smoother rounds and place on a wax paper-lined pan. Repeat until all chocolate is used. Place pan of truffles in the freezer for at least 1 hour.
  • Heat 1 cup of each kind of dipping chocolate in a glass bowl until melted and smooth. Dip truffles one at a time using a fork, then place on wax paper to cool.
  • Melt remaining chocolate and transfer to small baggies. Cut a corner to drizzle chocolate on truffles, then top them with Valentine's sprinkles.
  • Store truffles in an airtight container in the fridge. Let sit out for 10-15 minutes before serving, if desired.

Recipe Information

Ingredients

  • 1/2 cup butter
  • 1 cup heavy whipping cream
  • 2 2/3 cups semi-sweet chocolate chips
  • 1/2 teaspoon almond extract
  • 2 1/2 cups dark and white chocolate bark
  • Red and pink sprinkles

Directions

  • Melt butter in a small saucepan over medium heat. Add in cream and stir. Heat until mixture just barely comes to a boil. Remove pan from heat and add chocolate chips. Whisk gently, combining the chocolate with the butter-cream mixture until it’s smooth.
  • Stir in almond extract. Transfer to an airtight container and place in the fridge for several hours until solid.
  • Using a melon baller or spoon, scoop out small balls of chocolate from the chilled container. Use your hands to shape the balls into smoother rounds and place on a wax paper-lined pan. Repeat until all chocolate is used. Place pan of truffles in the freezer for at least 1 hour.
  • Heat 1 cup of each kind of dipping chocolate in a glass bowl until melted and smooth. Dip truffles one at a time using a fork, then place on wax paper to cool.
  • Melt remaining chocolate and transfer to small baggies. Cut a corner to drizzle chocolate on truffles, then top them with Valentine's sprinkles.
  • Store truffles in an airtight container in the fridge. Let sit out for 10-15 minutes before serving, if desired.