Sinful Chocolate Truffles-Happy Valentine's Day!

A few years ago I thought the whole fuss about Valentine's Day was a big farce and people participated in this charade just to buy overly priced flowers, ready to be gouged for chocolates and have an expensive dinner. Neither could I relate to the day with any maudlin memories nor any mawkish sentiments. Call me unromantic, well, may be I was. I felt it was just an over-rated casual date! I go every weekend out with my husband, we buy surprise gifts when we want to show appreciation or just to lift up each other's moods. We celebrate on anniversary and birthdays; sometimes even new years (when we take a trip). What the hell is different on VD?

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

Ingredients:-
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)

Truffle Coatings:-
Dutch processed cocoa powder
toasted and powdered (coarsely) walnuts

Method:-
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