Chocolate Chambord Truffles

Chocolate Chambord Truffles

Chocolate Chambord Truffles

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Chocolate Chambord Truffles decorated with pink hearts are arranged on a pink napkin lined plate on a black back drop.

Truffles may look difficult to make, but in reality, they are quite simple. There’s no special equipment or forbidden secret, like how you get the caramel in the Caramilk bar. What is needed most is a little bit of patience and part of that is the patience not to eat the ganache before the truffles are rolled, LOL! It takes time for cooling, rolling and coating the truffles, but trust me, they are simple and delicious.

Truffles are merely chocolate ganache (chocolate and heavy cream) rolled into balls and coated with cocoa powder or melted chocolate and anything you’d like to sprinkle on them. This recipe flavours the ganache with Chambord (raspberry liqueur) and then garnished with a chocolate coating and candied hearts for an elegant yet simple finish.

Chocolate Chambord Truffles decorated with pink hearts are arranged on a pink napkin lined plate on a black back drop.

Don’t be afraid of tempering chocolate if you want a smooth glossy finish to your truffles. I did not temper the chocolate for this post (the ones in the pictures), and they still look amazing. It’s an optional process if you choose to do it. It provides stable chocolate that keeps a gloss even when set.

Basic tempering:

Finely chop chocolate and heat 2/3 of it over a double boiler until melted and not warmer than 120°F. Turn off the heat and remove the bowl, wiping any moisture from the bottom. Gradually add 1-2 tablespoons of chopped chocolate, stirring and allowing the chocolate to melt before adding more until the temperature drops to 86°F. Return the bowl to the double boiler and warm to 88-91°F and start dipping.

Chocolate Chambord Truffles decorated with pink hearts are arranged on a pink napkin lined plate on a black back drop.

Chocolate Chambord Truffles decorated with pink hearts are arranged on a pink napkin lined plate on a black back drop.
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Chocolate Chambord Truffles

Prep Time 1 hour 30 minutes
Resting time 2 hours
Total Time 3 hours 30 minutes

Ingredients

Truffles

  • 8 ounces good quality semi-sweet chocolate 60-70% cocoa
  • 3 tbsp unsalted butter room temperature
  • 1/4 cup Chambord raspberry liqueur
  • 1/2 cup heavy cream

Dipping

  • 10 ounces good quality milk chocolate or semi-sweet chocolate

Instructions

Truffles

  • Finely chop chocolate and place in a medium bowl. Heat cream until hot but not boiling. Pour cream over the chocolate and allow to sit for 5 minutes. Whisk gently to bring cream and chocolate together and the mixture is smooth and silky.
  • Stir in the Chambord until combined and then stir in the room temperature butter. Scrape the sides of the bowl and cover with plastic wrap directly on the surface of the chocolate. Allow to cool at room temperature until scoopable (mixture will still be soft).
  • Using a 15ml scoop or a tablespoon, scoop chocolate onto a parchment lined tray. Chill until firm.
  • Using clean dry hands, roll each scoop into a smooth ball and place on a clean sheet of parchment. Rinsing your hands in cool water and drying them about every 4 rolls helps to achieve a uniform and smooth ball.
  • Keep truffles chilled until ready to coat.

Dipping

  • Finely chop the chocolate and place it in the top of a double boiler making sure the water does not touch the upper bowl/pot. Melt gently, stirring occasionally until liquid and smooth.
  • Pour melted chocolate into a small wide glass or wide mouth 250ml mason jar. Using a skewer or toothpick dip each ball into the melted chocolate to cover completely. Remove immediately and allow excess chocolate to drip off. Place truffle on a clean parchment-lined tray and twist toothpick gently to remove. Repeat the dipping process for each truffle. Chill truffles until firm. Alternatively, you can dip each truffle by placing one at a time directly in the melted chocolate and removing with a fork from underneath the truffle, allowing the excess chocolate to drip off.
  • Decorate truffles by drizzling remaining dipping chocolate over each truffle and garnish with your favourite edible decoration.

Notes

-You can roll each truffle in cocoa if you prefer and skip the dipping.
-Keeping the truffles chilled as you go in the dipping process helps keep them firm enough to handle.
-I did not have a 1tbsp scoop, so I used a 2tbsp scoop and sliced each ball in half before rolling.
-Placing the cup or mason jar with the melted dipping chocolate in a larger vessel with hot water helps to keep chocolate warm and smooth for dipping (plan for the water displacement). Warming for 30 seconds in the microwave will also help keep it melted as you go.
-Any remaining dipping chocolate can be poured onto parchment and allowed to set for use in another recipe (do not waste it).

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I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
Chocolate Pots de Créme

Chocolate Pots de Créme

Chocolate Pots de Créme

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Chocolate Pots de Creme in small white ramekins, garnished fresh raspberries and whipped cream.

 

Love is in the air, and it’s time to celebrate the ones we love. As a foodie, I find there’s no better way than to share and indulge in a luscious chocolate dessert. Chocolate Pots de Crème is a decadent and indulgent spoonful meant to be eaten slowly, savouring every bite. Preferably with a tender kiss in between.

These lovely baked chocolate custards are very simple to make but taste like you’ve spent hours labouring. Your Valentine is sure to be impressed!

Ingredients for Chocolate Pots de Creme arranged on a small white platter on a dark background.

Good quality chocolate, heavy cream and egg yolks make up the structure and the water bath baking ensures they bake gently, creating a smooth and creamy texture. They can be made in advance, leaving you plenty of time to spend with your sweetheart without the worry of fussing with food. Happy Valentine’s Day everyone, I hope your day is filled with love…and chocolate!

Other Valentine’s Day treats to share!

Chocolate Ganache Sandwich Cookies

Cinnamon Heart Cupcakes

Chocolate Pots de Creme in small white ramekins, garnished fresh raspberries.

Author:  Compelled to Cook, adapted from Epicurious

Chocolate Pots de Créme
Print Recipe
    Servings Prep Time
    6 people 30 minutes
    Cook Time Passive Time
    40 minutes 3+ hours
    Servings Prep Time
    6 people 30 minutes
    Cook Time Passive Time
    40 minutes 3+ hours
    Chocolate Pots de Créme
    Print Recipe
      Servings Prep Time
      6 people 30 minutes
      Cook Time Passive Time
      40 minutes 3+ hours
      Servings Prep Time
      6 people 30 minutes
      Cook Time Passive Time
      40 minutes 3+ hours
      Ingredients
      Servings: people
      Instructions
      1. Preheat oven to 325°F.
      2. Combine cream and milk in a medium saucepan and bring to a simmer over medium heat. Remove from heat and stir in chocolate. Allow chocolate to sit for a few minutes and then stir until chocolate has melted and the mixture is smooth.
      3. In a medium bowl whisk together egg yolks and sugar. Whisk in an approximate 1/4 cup of the chocolate mixture until combined, repeat with another 1/4 cup and then slowly whisk in the remaining hot mixture. Whisk in espresso powder and salt.
      4. Strain through a fine-mesh sieve and allow to sit for 10 minutes, then skim off any foam on the surface.
      5. Pour evenly among six 3/4 cup ramekins. Arrange ramekins in a 9"x13" baking pan and add enough boiling water to come up the ramekins halfway. Cover entire pan with foil and bake on centre rack for approximately 40 minutes until the edges are set but centers still jiggle when shaken.
      6. Remove from oven and remove custards from pan. Allow to rest for 10-20 minutes and then chill until cold, about 3 hours.
      7. Serve with fresh raspberries and lightly sweetened whipped cream.
      Recipe Notes

      -If you do not use boiling water to start with the cooking time will be longer.

      -You can also use good quality semi-sweet chocolate, however bittersweet results in a richer custard.

      -Do not skip the straining as it ensures a smooth custard.

      -Can be made up to 2 days in advance, covered and chilled.

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      Affiliate Disclosure

      I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
      Chocolate Ganache Sandwich Cookies

      Chocolate Ganache Sandwich Cookies

      We all need a little love,

      What better way to show a little love than with homemade Chocolate Ganache Sandwich Cookies. The day of love is almost upon us and this year I ’ll be sharing my heart in cookie form. And not just any cookie, Chocolate Ganache Sandwich Cookies!  These gorgeous cookies will win the heart of your Valentine with just one bite. 

      Rolled chocolate cookie wafers get sandwiched together with a rich chocolate ganache and then drizzled with even more chocolate. These cookies are made with love and are not only beautiful but perfect for sharing and giving.  Because after all, cookies make the world a better place.

      Be creative!

      This recipe is relatively simple, however, they do take some time to prepare, assemble and decorate.  I chose heart shape Amazon Heart Shape Cookie Cutters with a simple drizzle of chocolate and candied pearls.  The shape and decorating are completely up to you, get the kids involved and have some fun. Personalized cookies show that they’re made with love and say to that special person just how much they mean to you. Happy Valentine’s Day🥰

      Chocolate Ganache Sandwich Cookies
      Print Recipe
        Servings Prep Time
        30 Cookies 60-70 minutes
        Cook Time Passive Time
        7-8 minutes per tray 3-24 hours
        Servings Prep Time
        30 Cookies 60-70 minutes
        Cook Time Passive Time
        7-8 minutes per tray 3-24 hours
        Chocolate Ganache Sandwich Cookies
        Print Recipe
          Servings Prep Time
          30 Cookies 60-70 minutes
          Cook Time Passive Time
          7-8 minutes per tray 3-24 hours
          Servings Prep Time
          30 Cookies 60-70 minutes
          Cook Time Passive Time
          7-8 minutes per tray 3-24 hours
          Ingredients
          Servings: Cookies
          Instructions
          1. Sift together flour, cocoa, baking powder and salt. Set aside.
          2. Using a stand mixer fitted with a paddle attachment or electric mixer beat butter until fluffy.
          3. Add granulated sugar and beat until incorporated. Add egg and vanilla and continue to beat on medium until egg is incorporated and the mixture is fluffy.
          4. Add dry ingredients to butter mixture and blend together until just incorporated.
          5. Divide dough in two, scooping out onto sheets of plastic wrap. Fold over plastic wrap to seal and press each into a 1" flat disk. Refrigerate for at least 2 hours or overnight.
          6. Heat heavy cream and pour over 8 ounces of chopped chocolate and 3 tsp corn syrup. Allow to sit for 5 minutes. Whisk together until smooth and glossy. Cover with plastic wrap directly on chocolate. Allow to sit and set at room temperature (see note), this will take several hours.
          7. Preheat oven to 350℉ and line baking trays with parchment.
          8. Remove dough from fridge and allow to rest at room temperature for about 10 minutes. Flour your work surface and roll out one disk at a time, dusting your work surface underneath and the top of the dough as you roll. Roll out to 1/8" thickness. Cut into desired shapes and place 1" apart on baking trays.
          9. Re-roll remaining dough, dusting with flour as needed. Repeat with the second disk of dough.
          10. Bake cookies for 7-8 minutes, allowing to cool slightly on trays before removing to a cooling rack.
          11. Once completely cooled, spread or pipe 2-3 tsp of ganache onto the bottom of a cookie. Top with another cookie, bottom side down.
          12. Melt 2 ounces of chopped chocolate with 1 tsp corn syrup. Pour into a disposable piping bag cut with a very small hole or use a #4 round tip to drizzle chocolate over the cookie tops.
          13. Store cookies in an airtight container at room temperature for 2 days, in the fridge for 3-4 or the freezer for up to a month.
          Recipe Notes

          -Ganache takes several hours to cool to room temperature, make first if planning to bake and assemble cookies the same day.

          -Allowing ganache to set at room temperature allows it to be more spreadable and pipeable.  If you do chill it, allow it to come to room temperature and beat with 1-2 tbsp of heavy cream for about 30 seconds to soften it enough to pipe.

          -I re-rolled the dough 3 times with no ill effect to the final cookie.

          -Cookies are slightly crisp but soften when sandwiched together with the ganache.

          -The recipe yield will vary with the thickness of your dough, and cookie cutter used.  I yielded 30 sandwiched cookies using a 2" heart shape cutter.

          -The cookie wafers can be made in advance and frozen until ready to assemble.

          -If you happen to have any ganache left over, chill, roll into small balls and dust with cocoa for a homemade truffle!

          Affiliate Disclosure

          I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
          Raspberry Rum Punch

          Raspberry Rum Punch

          This year I’m smitten, not because of a new romance, but because I’ve had the pleasure to love the same man for more than 20 years. With this kind of time comes an understanding of moods, fleeting kisses, cuddles, and the contentment to spend the evening watching television. Little is expected in the way of fancy gifts and expensive roses on Valentine’s Day, it’s a cozy meal and quality time together that means the most to us. And while we would normally reach for a bottle of wine, this year we celebrate our time together with a fruity and flirty Raspberry Rum Punch.

          The vibrant colour and fruity taste makes it a delightful cocktail to sip and enjoy with your sweetheart. In fact, it’s even better with your long time love because it’s out of the comfort zone. Something new and refreshing! A slightly fizzy cocktail to “cheers” each other, with a love that is signified with the comfort found in one another. The fact that this cocktail is vibrant with raspberry flavour and rather delicious doesn’t hurt either. It might just mean we’ll have to have two. Happy Valentine’s Day!

          Recipe source for Raspberry Rum Punch:  Compelled To Cook

           

          Raspberry Rum Punch
          Print Recipe
            Servings Prep Time
            2 cocktails 10 minutes
            Cook Time
            4 minutes
            Servings Prep Time
            2 cocktails 10 minutes
            Cook Time
            4 minutes
            Raspberry Rum Punch
            Print Recipe
              Servings Prep Time
              2 cocktails 10 minutes
              Cook Time
              4 minutes
              Servings Prep Time
              2 cocktails 10 minutes
              Cook Time
              4 minutes
              Ingredients
              Raspberry Syrup
              Cocktail
              Servings: cocktails
              Instructions
              Raspberry Sauce
              1. In a small sauce pan over medium heat stir together all ingredients and allow to cook down, mashing berries as it does, approximately 2-3 minutes. Bring to a simmer over medium heat and cook for 1 minute. Remove from heat and strain through a fine mesh sieve, pushing on the solids to extract the juice. Can be made ahead, covered and refrigerated until ready to use. Yields approximately 3 ounces.
              Cocktail
              1. Fill a cocktail shaker half full with ice. Add rum, Grand Marnier, raspberry syrup and a generous squeeze of lime juice. Shake until cold, about 30 seconds. Divide equally between two cocktail glasses and top up each with an approximate ounce of soda. Serve immediately.