After assessing quite a few recipes – with what seemed to me like way too many unnecessary ingredients – I opted for one of simplicity, the most basic of basic recipes. OK, so here we go! Put on your apron and give it a whirl!
The recipe I used is Basic Truffles from allrecipes.com. It calls for only three (YES, 3!) ingredients and the directions are just as simple. I purchased these FANTASTIC silicone heart-shaped ice trays and silicone cupcake molds from Target for $2.50/pack. They work WONDERS! My next run will have raspberry fillings in the hearts and a peanut butter layer in the middle of those cups. YUM!
I’d also like to share this Candy Making Tips Article from All Recipes.
- 12 ounces bittersweet chocolate, chopped (I used 6oz. Guittard dark and 6oz. semi-sweet chips)
- 1/3 cup heavy cream
- 1 teaspoon vanilla extract (I used Madagascar vanilla. I’m not certain if the country of origin matters!)
I omitted steps 4 and 5 since I was using the silicone molds. Once the chocolate melted into a creamy mixture, I simply spooned them into these ice trays and cupcake molds and popped them all in the fridge. I went about cleaning up the mess I made and by the time I was finished, these babies were ready to go into their pretty little containers!
- In a medium saucepan over medium heat, combine chocolate and cream.
- Cook, stirring, until chocolate is melted and mixture is smooth.
- Remove from heat and whisk in flavoring.
- Pour into a small dish and refrigerate until set, but not hard, 1 1/2 to 2 hours.
- Use to fill candies or form balls and roll in toppings.