Many people associate chocolate truffles with something sweet and romantic. My association is a bit different. Six years ago I was on a flight from Zurich to Boston and was sitting next to a lovely older woman who passed away mid-flight. I never got her name, but we had chatted for a bit over People Magazine and Jessica Simpson’s postpartum weight loss. Swiss Air contacted me after the flight to make sure I wasn’t traumatized by the situation, and sent me an enormous basket of Swiss chocolate as a good-will gesture. In the basket was a wide variety of Swiss Chocolate, including dozens and dozens of truffles.
At the time, I had not yet grown into my sweet tooth. I gave away most of the chocolates and a large bowl of individually wrapped truffles sat idle on my kitchen island for months. When we moved out of the apartment nearly a year later, I threw out the remaining truffles. That’s right, you did read that correctly. I should have been arrested for such a crime against confection.
During my first pregnancy, I acquired several sweet teeth, and I now think about those truffles that sat uneaten all. the. time. As Valentines Day approaches, I’ve been thinking something sweet to make for Granny’s Recipe Box and was delighted to find this recipe.
Not only are these truffles no bake, but they only require only a few basic ingredients. You can top them with anything you want, and they are pretty enough to be packaged up and sent to someone you secretly admire.
I had SO MUCH fun making these truffles, and not only because my good friend Katie from True North Studios came to take pictures of the whole process. They were so easy to make and so delicious, that I see myself making them very often. The toppings I used were coarse sea salt, crushed peanuts, crushed pretzels, confectioner’s sugar and different colors of sanding sugar. The recipe card also suggested shaved coconut and crushed Oreo cookies. It would also be fun to do a white chocolate drizzle or sprinkle powdered cocoa. Next time I may also try filling them with peanut butter or caramel. There are countless options and the recipe is so easy to play with!
Unlike those Swiss truffles that sat uneaten in my kitchen for nearly a year, these babies didn’t last 24 hours. I’m so happy I’ve found an easy and yummy treat to make when I find myself with a hankering for some sweet chocolate truffles, or when I find myself wondering about my sweet friend from the airplane. Both of which, I do quite often.
I highly recommend making these for your Valentine this year. Even though I am planning to make them for mine, that’s not what I’ll remember about them. Instead, I’m happy to have a new association with chocolate truffles. Now, when I eat one, I will imagine my plane friend and Granny have become friends up there, and maybe are chatting about the latest People Magazine and sharing some chocolate. It’s a thought that will always make me smile.
- 8 (1 oz) squares semisweet chocolate
- 1 (8 oz) bar milk chocolate
- 2 T butter
- 1 1/4 c sifted powdered sugar
- 1 t vanilla extract
- Combine chocolate and butter in 2 qt. microwavable safe dish. Microwave until mixture is barely melted (2-4 minutes stirring briefly at the end of each 30 second interval). Let cool about 10 minutes.
- Beat in 1 1/4 c powdered sugar and vanilla. Chill mix in refrigerator until firm enough to be shaped, but still warm. About 20-30 minutes.
- Shape 1-2 t chocolate mix into a ball and roll in your choice of coatings. Place truffles on a tray and chill 15-20 minutes. Store in an airtight container in the refrigerator up to 3 days.
- powdered sugar
- ground nuts
- colored sugar or sprinkles
- crushed Oreos
- flaked coconut
- crushed pretzels
- coarse sea salt