Everyone needs a good chocolate truffle. Especially on Valentine’s day — if only because every food blog, food section, and office break room discussion features a (hopefully) decadent dessert idea involving this particular ingredient. I tend to think it’s some sort of global conspiracy aimed at keeping us all from seriously contemplating a move to Hawaii in the otherwise grim month of February. But does it really matter? I’ll take any excuse to make something involving chocolate and cream.
I don’t have a picture today, if only because I plan on going home and making a batch tonight. I tested the recipe out back in December, when I needed to find something exciting and dairy-free for my parents, and I can assure you that it’s simple and delicious, as long as you don’t mind chopping up a block of chocolate. I guarantee it’ll make your day just a bit more pleasurable.
Oh, and while I’m at it: Happy Valentine’s Day!
Mint Chocolate Truffles
Makes about 24 truffles.
This recipe is based on Mark Bittman’s truffle recipe. I had to find a way to make it dairy free for my mother’s sake, so I used coconut milk in place of heavy cream. Even with the substitute, they tasted heavenly. The mint happens to be the variation I used, but these truffles are great because they let you play with pretty much any combination you think of. I might skip the mint and try using crushed hazelnuts in place of the cocoa powder, for example, or perhaps I’ll decide on raspberry ginger flavored tea for tonight…