This recipe and instructions for dark chocolate truffle hearts is perfect for creating treats for your loved ones on Valentine’s Day.
Truffles are the ultimate treat for a devoted fan of chocolate. Rich and silky, they melt like butter on the tongue. These soft truffles have a hint of cherry flavor and are enrobed in dark chocolate. Dust them with cocoa or decorate them with a royal icing rosebud for an elegant appearance.
You can make these with just one heart candy mold
; the truffle mixture will stay soft as long as it is lightly covered, and the chocolate can be re-melted gently between batches. You can also pipe the mixture into small paper cups and dust them with cocoa, roll chilled truffle mixture into balls and coat with sprinkles, nuts, or cocoa, or pipe shapes onto waxed paper and chill until firm.
If you can bear to part with them, indulge that special someone with the perfect Valentine’s gift…Dark Chocolate Truffle Hearts.
Dark Chocolate Truffle Hearts Recipe:
Ingredients:
- 6 ounces dark or milk chocolate, chopped, for coating molds
- 5 tablespoons heavy cream
- ¼ cup sugar
- 1 tablespoon corn syrup (How to make a corn syrup substitute)
- 8 ounces dark chocolate, chopped fine
- ½ cup butter, room temperature (but not softened)
- 1 teaspoon cherry flavoring (optional)
Directions
- In a small bowl, melt 6 ounces of chopped chocolate by microwaving at 15-second increments, stirring each time. Make sure the bowl and spoon are completely dry.
- Prepare plastic chocolate heart molds by spooning a small amount of chocolate in each one and coating each cavity to the top edge. A small measuring spoon or fingertip works well for this. Use just enough chocolate to completely cover the inside surface. Place in the freezer for a minute or two to set the chocolate.
- In a small pan over medium heat, combine the cream, sugar and stir until mixture comes to a boil. Stir in the corn syrup and remove from heat.
- Add the chopped chocolate in several additions, stirring gently with each addition until chocolate is melted.
- Set aside to cool.
- In a medium bowl, whip the butter until light.
- Once the chocolate is completely cooled, gradually stir it into the butter until it is thoroughly combined. Add the cherry flavoring (optional) and stir well.
- Fill chocolate coated molds almost full. Tap the mold against the counter to settle the truffle mixture. Move molds to the freezer for a few minutes to set the surface of the truffles.
- Cover each heart with a small amount of melted chocolate, working around the outside edge and making sure the chocolate meets the edge of the chocolate shell, covering the truffle completely. Tap gently and return to freezer for a few minutes to set the chocolate.
- Place a piece of waxed paper over the mold, cover with a baking sheet, and flip them over together. Gently flex the mold to release the chocolate hearts. Slide the baking sheet out from under the waxed paper and repeat with the next batch of hearts
How to Make Dark Chocolate Truffle Hearts:
Prepare plastic chocolate heart molds by spooning a small amount of chocolate in each one and coating each cavity to the top edge. A small measuring spoon or fingertip works well for this.
Use just enough chocolate to completely cover the inside surface. Place in the freezer for a minute or two to set the chocolate.
Follow the directions to make the dark chocolate filling for the truffles. Fill chocolate coated molds almost full. Tap the mold against the counter to settle the truffle mixture. Move molds to the freezer for a few minutes to set the surface of the truffles.
Cover each heart with a small amount of melted chocolate, working around the outside edge and making sure the chocolate meets the edge of the chocolate shell, covering the truffle completely.
Tap gently and return to freezer for a few minutes to set the chocolate.
Place a piece of waxed paper over the mold, cover with a baking sheet, and flip them over together. Gently flex the mold to release the chocolate hearts. Slide the baking sheet out from under the waxed paper and repeat with the next batch of hearts.
You can leave them plain, coat them with cocoa powder or pipe a flower using royal icing.
Dark Chocolate Truffle Hearts
Ingredients
- 6 ounces dark or milk chocolate chopped, for coating molds
- 5 tablespoons heavy cream
- 1/4 cup sugar
- 1 tablespoon corn syrup How to make a corn syrup substitute
- 8 ounces dark chocolate chopped fine
- 1/2 cup butter room temperature (but not softened)
- 1 teaspoon cherry flavoring optional
Instructions
- In a small bowl, melt 6 ounces of chopped chocolate by microwaving at 15 second increments, stirring each time. Make sure the bowl and spoon are completely dry.
- Prepare plastic chocolate heart molds by spooning a small amount of chocolate in each one and coating each cavity to the top edge. A small measuring spoon or fingertip works well for this. Use just enough chocolate to completely cover the inside surface. Place in the freezer for a minute or two to set the chocolate.
- In a small pan on medium heat, combine the cream, sugar and stir until mixture comes to a boil. Stir in the corn syrup and remove from heat.
- Add the chopped chocolate in several additions, stirring gently with each addition until chocolate is melted.
- Set aside to cool.
- In a medium bowl, whip the butter until light.
- Once the chocolate is completely cooled, gradually stir it into the butter until it is thoroughly combined. Add the cherry flavoring (optional) and stir well.
- Fill chocolate coated molds almost full. Tap the mold against the counter to settle the truffle mixture. Move molds to the freezer for a few minutes to set the surface of the truffles.
- Cover each heart with a small amount of melted chocolate, working around the outside edge and making sure the chocolate meets the edge of the chocolate shell, covering the truffle completely. Tap gently and return to freezer for a few minutes to set the chocolate.
- Place a piece of waxed paper over the mold, cover with a baking sheet, and flip them over together. Gently flex the mold to release the chocolate hearts. Slide the baking sheet out from under the waxed paper and repeat with the next batch of hearts
More Homemade Valentine’s Day Candy Recipes:
Cherry Flavored White Chocolate Hearts
Chocolate Coated Clementine Hearts
You can find Lorinda sharing her recipes and cooking tips at The Rowdy Baker.
Walking on Sunshine Recipes says
Thank you for sharing your recipe with Delicious Dishes Recipe Party this week! We hope you’ll come back next week for more yummy goodness!
Emily @ The Benson Street says
These look so beautiful! Thanks for sharing at the Monday Funday Link Party. Emily @ The Benson Street.
Kim @ The Baking ChocolaTess says
Those look adorable for Valentine’s day! Pinning and visiting from What’s Cooking Wednesdays!
Danielle says
Wow, those look tasty 🙂
Cydnee Knoth says
These truffles are lovely. I am sure they are delicious. Prettiest chocolate candies I have ever seen. Perfect for Valentines Day! Thank you very much for joining us in the celebration of #purebloglove. We enjoy having you join us Thursday at 8PM, EST through Sunday night. ~Cydnee
Leslie says
These are cute simple treats. Hmm, maybe a good idea for the boyfriend on VDay. Thanks for sharing.
Marilyn says
I LOVE these truffles…..so beautiful and they look simply yummy…..just gave this great post a shout out! Happy Thursday!
http://www.4you-withlove.com/2014/02/22-valentines-day-desserts.html
Cathy Kennedy says
I love chocolate truffles! I saved your recipe and will certainly give this a try. I made truffles years ago, and was just thinking about that the other night. So, I am eager to make them again now. Thanks for sharing and it was certainly nice to meet you through Create With Joy! Just “liked” your FB page. Have a great week!
Ali says
Woot! You have been featured this week at Recipe Sharing Monday! The new link party is up and I’d love to see you back. Have a great week. 🙂
Create With Joy says
Oh – my – yum!
This is SO awesome!
How could I NOT feature you this week at Inspire Me Monday at Create With Joy?
Heart shaped truffles are my favorite!
tammy says
Just stopping by to thank you for sharing at One More Time Events and let you know you have been featured this week! Hope to see you at this weeks party! Hugs, Tammy
Ali says
The pink roses on top are so pretty 🙂 Thank you so much for linking this recipe up at Recipe Sharing Monday. I hope to see you back next Monday. Have a good weekend!
Carrie @ Crafty Moms Share says
OH, these look delicious!! Thank you for sharing at Sharing Saturday!
Adelina Priddis says
Just a quick note to tell you I’m featuring this on Foodie Friday today!
Jerri says
These look great! Thanks for linking up for Friday Favorites. I’m featuring you this week.
Cynthia says
These are so beautiful. I don’t know if I’d be able to share them! Thanks for linking to the In and Out of the Kitchen Link Party. Hope to see you next week.
Gwen says
Hi Alea!! I just wanted to let you know that I’m featuring your Dark Chocolate Truffle Hearts on my blog today!
http://www.theboldabode.com/2014/02/24-decadently-delicious-chocolate-treats.html
Thanks so much for linking up to Creativity Unleashed!
Heidi Kay says
Wow. Those look amazing! Love dark chocolate.
Sara says
Oh, my, yum!!
I have to try this recipe!!
I would love to have you hop over and share with us at Tell Me About It Tuesday.
(http://www.sweetsillysara.com/2014/02/tell-me-about-it-tuesday-4.html)
Laura Le says
They look amazing, Thank you for sharing!
Tanusree says
These truffles look so pretty Alea ! Thank you so much for sharing them at Tasty Tuesday. I am featuring them this week. Hope you’ll drop by to share some more pretty recipes with us.
Have a great week. See you at the party !
Miz Helen says
Hi Alea,
Your Chocolate Truffle Hearts are just beautiful and I am sure are delicious! Thank you so much for sharing with Full Plate Thursday and have a great week!
Miz Helen
Crystal @ Crystal's Tiny Treasures says
I have a chocolate mould I’ve been meaning to use. I may just get it out sooner than I thought. Thanks for linking up with Mom’s Library, I’ll be featuring you this week at Crystal’s Tiny Treasures.
Adelina Priddis says
Those are so cute with the flower piped on them! I can’t wait to give them a try. Thanks for sharing it on Foodie Friday
Jenn @comebackmomma says
Congrats on being Blogger of the Week on SoFab. These look SoFab for sure. My mouth is watering.