Valentine’s Day may be over but that is no reason for us not to indulge ourselves on some homemade chocolates such as these. Store-bought chocolates are great but nothing beats the true flavor of melted chocolate at home. Also, you get to enjoy the delicious aroma of chocolate cooking.

Here’s a recipe from Chocolates and Confections by Peter Greweling.

Ingredients:

Dark chocolate truffles

8 ounces (1 cup) heavy cream

1 1/2 ounce (2 teaspoons) light corn syrup

1/2 ounce (1 tablespoon) butter, unsalted, soft

14 ounces (2 1/3 cups) dark chocolate, chopped in 1/2-inch pieces

12 ounces (2 cups) dark chocolate, chopped in 1/2-inch pieces for coating

Milk or white chocolate truffles

4 ounces (1/2 cup) heavy cream

1 1/2 ounce (2 teaspoons) light corn syrup

1/2 ounce (1 tablespoon) butter, unsalted, soft

12 ounces (2 cups) milk or white chocolate, chopped in 1/2-inch pieces

12 ounces (2 cups) milk or white chocolate, chopped in 1/2-inch pieces for coating

Procedure:

- Line a 9 x 13-inch baking pan with parchment paper.

- Combine the cream and corn syrup in a 2-quart saucepan and bring to a boil.

- Remove from the heat. Add the butter and chopped chocolate to the cream and stir until smooth and homogenous.

- Pour the finished ganache into the baking pan to make a thin layer and cover with plastic wrap. Refrigerate for 1 hour or more until the ganache is firm.

- Put the ganache in a mixer bowl and mix on medium speed using a paddle attachment for 30 seconds. Or stir vigorously in a mixing bowl by hand, using a spatula.

- Allow the ganache to rest at room temperature for 5 minutes. Line a sheet pan with parchment paper.

- Using a #100 scoop or teaspoon, scoop out balls of ganache and place on the sheet pan at room temperature.

- When all of the ganache has been scooped, roll each portion by hand into a round ball.

- Melt and temper the chocolate either in the microwave or over a water bath.

- Dip the ganache centers in the tempered chocolate using either a dipper or your hands. Garnish with cocoa powder, ground nuts, sanding sugar or a garnish of your choice.

As for me, I’d rather have dark chocolates anytime. But hey, some people lean more towards milky white chocolates, so why not make both bunches right? This simple recipe (no frills whatsoever) will make it easy for you to gift your loved ones with homemade chocolate truffles.