There’s something about Valentine’s Day that makes chocolate feel especially meaningful—simple, generous and meant to be shared. That feeling is tied to my time in the pastry program at Newbury College, when handmade treats became my favorite way to mark an occasion. Those Saturday classes were a real commitment, meeting every week from 9 a.m. to 6 p.m., with a baby and a three-year-old at home and a very supportive husband holding down the fort. I learned a tremendous amount and almost always came home with something delicious. I found my stride in the pastry classes as it led me toward the kind of sweet baking I loved most.
While digging through my recipe archives, I rediscovered my chocolate truffles recipe. It’s easy, timeless and perfect for this time of year. A splash of Grand Marnier adds a subtle lift, though they’re just as lovely without it. A small Valentine’s indulgence, made by hand. 💝
Ingredients
- 1 cup heavy cream
- 16 ounces good quality semisweet and/or bittersweet chocolate coarsely chopped (brands I like are Guittard, Scharffen Berger, Valrhona)
- 2 tablespoons unsalted butter
- 1 tablespoon instant expresso powder or prepared coffee
- 2 tablespoons fresh orange zest optional
- 2 tablespoons Grand Marnier optional
- 1/4 cup unsweetened cocoa powder
- 1/4 cup confectioner's sugar
- 1/4 cup toasted pistachios finely chopped (optional)
Instructions
- Line a rimmed baking sheet with wax or parchment paper. In a medium saucepan, gently heat the cream over low heat until just below a simmer. Remove from the heat and add the chopped chocolate, butter, espresso powder, orange zest and liqueur, if using. Stir with a spatula until fully melted, smooth and glossy. Transfer the mixture to a medium bowl and freeze for about 20 minutes, or until firm enough to scoop.
- To prepare for rolling, sift the cocoa powder and powdered sugar together onto a shallow plate. Using a teaspoon or small scoop, portion the truffle mixture evenly. Roll quickly between clean palms to form smooth, 1-inch balls, wiping your hands as needed—the mixture will soften with warmth. Roll each truffle in the cocoa mixture, then in the pistachios if using, and transfer to the parchment-lined baking sheet. Chill for about 20 minutes, or until firm. This recipe makes about 20 truffles. Store in an airtight container in the refrigerator for up to 2 weeks, or freeze for up to 3 months.
