Homemade Chocolate Truffles from The Pioneer Woman Cooks: A Year of Holidays
Happy Valentine’s Day! If you’re like us, then you agree that the most important thing about this holiday is really the chocolate. Whether it’s with caramel, peanut butter, nuts or just by itself, you can never go wrong with some chocolate. These Homemade Chocolate Truffles from The Pioneer Woman Cooks: A Year of Holidays by Ree Drummond, are delicious and so easy to make – perfect for a Valentine’s Day spent with friends or a loved one!
In The Pioneer Woman Cooks: A Year of Holidays, Ree shows you how to ring in your favorite holidays with inspired menus for breakfasts, brunches, lunches, dinners, parties, deliveries, and feasts, accompanied by fun instructions and hundreds of her signature step-by-step photos. Filled with creative and flavorful ideas for intimate dinners, group gatherings, and family meals, The Pioneer Woman Cooks: A Year of Holidays includes dozens of mouthwatering dishes helping home cooks create a variety of delights. Purchase a copy from your favorite retailer.
Homemade Chocolate Truffles
Homemade truffles are the very best kind of truffles, because they’re not churned out on some nameless conveyor belt in some nameless chocolate factory on some nameless planet in some nameless universe . . . and they have a nice, homespun, rustic charm! You can change up the flavors you add to the chocolate filling, as well as the fun adornments you sprinkle on top of the finished truffles, and they make a great gift for your sweetie, teachers, preachers, or Orkin men.
- 8 ounces good semisweet chocolate chips
- 8 ounces good bittersweet chocolate chips
- One 14-ounce can sweetened condensed milk
- 1 tablespoon vanilla extract
- 8 ounces chocolate almond bark, melted and cooled
- 8 ounces white almond bark, melted and cooled
- Assorted pink and red sprinkles
- Set a heatproof glass bowl over a saucepan of gently boiling water. Add the semisweet chocolate chips into the bowl followed by the bittersweet chocolate chips. Let the chips start to soften and melt then pour in the sweetened condensed milk and the vanilla.
- Stir until the mixture comes together, then remove the bowl from the pan, cover it with plastic wrap, and let it cool to room temperature. Refrigerate the chocolate mixture for 20 to 30 minutes if it seems too soft to roll.
- When the chocolate mixture has cooled scoop out a tablespoon or so. Drop it in the palm of your hand and roll it into a neat, smooth ball. Place it on a parchment paper–lined baking sheet. Or if you want to skip the rolling step and go for more of a rustic look, just scoop rough balls right onto the baking sheet. Place the pan into the freezer for 20 to 30 minutes, until very firm.
- One by one, drop the truffles into the almond bark. Use a fork to cover with the chocolate. Then lift out of the bowl, tapping the fork on the side to allow the chocolate to sheet over the sides of the truffle. Do the same with the bowl of white almond bark. As you remove the truffles from the melted chocolate, place them on another baking sheet lined with parchment paper. Use a toothpick to help slide the truffles off the fork if needed.
- Before the chocolate has a chance to set, sprinkle the tops with edible sprinkles.
• Add ½ teaspoon peppermint extract in place of the vanilla extract for mint truffles.
• Coat truffles in high-quality dark, milk, or white chocolate instead of almond bark.
• Sprinkle a small amount of sea salt on top of the truffles before the chocolate sets. Sea salt truffles!
• Other sprinkle ideas: finely chopped nuts, finely chopped peppermint candies, different colors of sanding sugar, different colored sprinkles.