This Valentine's was different. It has been bitterly cold past a few weeks and going out was out of the question. I thought why not make it special today; Decided on truffles. It was a pleasant surprise. He loved my handmade card (I do sketch sometimes) and these yummy truffles. Valentine's wasn't tacky after all. It was sweet and warm on a snowy day (Love the irony). Who knows, may be as years pass by, I am getting younger...hehe.
Adapted from Joy of Baking
2 ounces of Ghirardelli semi-sweet chocolate Baking bar
3/4 cup of heavy whipped cream
2 tble spns of unsalted butter
2 tble spns of cognac,brandy,bourbon or rum. (Optional). I used rum essence.
4 tble spns of sugar (optional-I wanted mine to be sweeter. You can avoid it or add more depending on your taste)
Dutch processed cocoa powder
toasted and powdered (coarsely) walnuts
Chop the chocolates into small pieces.
Bring the heavy whipped cream to a boil and pour it immediately on the chopped chocolates in a bowl.
Let it stand for 2-3 mins and then whisked till you get a smooth ganache.
Refrigerate the ganache overnight.
Next morning with the help of a melon baller make small truffle balls and immediately roll them over desired coatings. (Beware, they tend to melt when in touch with human hands, so you need to be quick)
Refrigerate them until firm and serve in room temperature.
You may freeze these truffles for months and refrigerate them a fortnight.
P.S:- In love with my Avi's beatiful fingers :D