Dark Chocolate Truffle Hearts

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

1. 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.
2. 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.
3. 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.
4. Add the chopped chocolate in several additions, stirring gently with each addition until chocolate is melted.
5. Set aside to cool.
6. In a medium bowl, whip the butter until light.
7. 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.
8. 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.
9. 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.
10. 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.

5.0 from 2 reviews

Dark Chocolate Truffle Hearts

 

Print

Prep time

15 mins

Cook time

10 mins

Total time

25 mins

 

Author: Alea

Recipe type: Dessert

Serves: 24

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

1. 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.
2. 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.
3. 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.
4. Add the chopped chocolate in several additions, stirring gently with each addition until chocolate is melted.
5. Set aside to cool.
6. In a medium bowl, whip the butter until light.
7. 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.
8. 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.
9. 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.
10. 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

3.2.2265

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You can find Lorinda sharing her recipes and cooking tips at The Rowdy Baker.