Homemade Valentine's Day Truffles (情人節手工巧克力) are so much better than anything you'll find at the store! And they are surprisingly easy to make, especially if you can get your hands on a cute chocolate mold. But it's okay if you don't have a mold! You can just as easily hand dip the chocolates to make a beautiful, delicious gift for your sweetheart. Slowly melt together the chocolate chips and the heavy cream and then let the ganache cool to room temperature. Otherwise, it will melt the chocolate shell that you are trying to fill. I strongly recommend making the ganache the night before you want to make the truffles. Doing that will make the rest of the process a breeze!
And this is what it should look like once it's cooled completely. Freeze. Ok, one thing to note here before moving on is that you can really fill these truffles with any filling you like. Here are some suggestions for other homemade fillings: If you're using a mold, this is when you fill it with chocolate. There are a couple of ways to do this. I did it the more difficult way that wastes less chocolate (or so I thought)– spooning it into each cavity of the mold and spreading it up the sides. But I've seen people simply FILL the mold with chocolate and then turn the whole thing upside down to let the excess chocolate drain out. In hindsight… that's probably the way to go. If you don’t have a mold, you can freeze the filling, divide them into many small portions and rub it up one by one to form a ball. Again, room temperature is the way to go here. Otherwise, the chocolate shell will melt. Use a large zip bag or an actual piping bag to make filling the mold easier. As you can see from my photo above, if you try to release the chocolates from the mold too soon– it won't work. I found that FREEZING the chocolates for at least 30 minutes in the fridge worked best for the silicone mold so that the chocolate was completely hardened. It was also helpful to turn the mold upside down on a hard surface and peel the silicone off the chocolate rather than trying to “pop” the truffles out of the mold.
Happy cooking! and hope you enjoyed this video.
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And this is what it should look like once it's cooled completely. Freeze. Ok, one thing to note here before moving on is that you can really fill these truffles with any filling you like. Here are some suggestions for other homemade fillings: If you're using a mold, this is when you fill it with chocolate. There are a couple of ways to do this. I did it the more difficult way that wastes less chocolate (or so I thought)– spooning it into each cavity of the mold and spreading it up the sides. But I've seen people simply FILL the mold with chocolate and then turn the whole thing upside down to let the excess chocolate drain out. In hindsight… that's probably the way to go. If you don’t have a mold, you can freeze the filling, divide them into many small portions and rub it up one by one to form a ball. Again, room temperature is the way to go here. Otherwise, the chocolate shell will melt. Use a large zip bag or an actual piping bag to make filling the mold easier. As you can see from my photo above, if you try to release the chocolates from the mold too soon– it won't work. I found that FREEZING the chocolates for at least 30 minutes in the fridge worked best for the silicone mold so that the chocolate was completely hardened. It was also helpful to turn the mold upside down on a hard surface and peel the silicone off the chocolate rather than trying to “pop” the truffles out of the mold.
Happy cooking! and hope you enjoyed this video.
Please Kindly Subscribe and Follow my Gourmet CookAtHome channel:
YouTube's link: https://www.youtube.com/@GMcookathome
Twitter’s link: https://twitter.com/@kevinhuang1972
Pinterest's link: https://www.pinterest.com/KevinHuang1972/
Facebook's link: https://www.facebook.com/orisoltwn?ref=tn_tnmn
Instagram's link: https://www.instagram.com/kevinhuang1972