Best Bites: Chocolate Truffles
By Donna Erickson
Make Easy Chocolate Truffles for Valentine's Day
"Camera two, action!" There is always extra energy in the air at the KSTP-TV/ABC studio in St. Paul, Minnesota, when weekday "Twin Cities Live" begins. I remember during my time on the show, the hosts would chat about the current day's events and promote what's coming up on the show in front of an enthusiastic audience. Meanwhile, I scurried around the sidelines of the set to finalize prep for the recipe and activities that I'd be demoing.
PHOTO CREDIT: Donna Erickson
There's no time for distractions until, well, I admit, I spotted an array of chocolate truffles on the demo table behind me. "Go ahead and taste one," said award-winning baker and candy-making instructor Nancy Burgeson, another regular on the show. After a quick bite, I was smitten. "And they're simple to make!" she added.
Truffles are often made with high-quality baking chocolate and heavy cream, but Nancy's basic recipe, ideally suited for first-timers, uses unsalted butter with the chocolate instead of cream.
Once the chocolate and melted butter are combined, and the mixture is chilled, kids can form the round truffle shapes with a melon baller tool, drop and roll them in cocoa powder, then arrange the impressive sweets in cute tins or small boxes for Valentine's Day gifts. Here's the basic recipe:
EASY CHOCOLATE TRUFFLES
Makes 25-30 truffles
8 ounces good-quality baking chocolate, such as the Ghirardelli or Guittard brands (aim for 60% cacao content or more)
8 ounces unsalted butter, preferably a European-style butter such as the Kerrygold brand
Cocoa powder for rolling or other dry toppings such as crushed toasted nuts, cookies or cereal
Break chocolate in small pieces and melt in a microwave at half power. Or, using a double boiler, heat water to very warm.
Remove from the burner and set the chocolate on top -- only long enough to melt it. Melt butter in a saucepan or microwave until just melted.
Add chocolate to butter and gently stir until well-combined and glossy. Pour mixture into a baking dish that is about 8 by 8 inches, or use a loaf pan. Refrigerate 1-3 hours uncovered.
With a melon baller, scoop the chocolate in a ball. If the chocolate mixture is too hard, let it stand at room temperature for a few minutes. If it's too soft, return to the refrigerator until firm. Remove it from the melon baller with a tiny spoon, such as a baby spoon, and drop it into a small bowl of cocoa powder or another chosen dry topping.
Roll the ball lightly in the topping, remove, then roll it in your hands slightly. Drop it back in the bowl until covered, then set on a parchment-lined pan. Chill the truffles until firm.
Resource: ClassesbyTopTierMN.com
***
Donna Erickson creates relationships and community through food and fun. Find more to nourish and delight you at www.donnaerickson.com.
(c) 2025 Donna Erickson
Distributed by King Features Synd.