I used to think that people were either really into Valentine's Day or really against it, but now I know that you can just be happy to eat chocolate and drink wine with someone you like a lot (although let's be honest, I think that's what life should look like every day of the year).
To celebrate Valentine's Day without being too cheesy, I decided to make some chocolate truffles (sounds impressive, super easy--exactly what I'm looking for in a recipe) and put them in cute little handmade bags for a festive truffle trade! It's like a cookie swap, but a little more lovey-dovey.
- About 12 ounces of semisweet chocolate chips
- One cup of heavy cream
- 4 tablespoons of butter
- Toppings: cocoa powder (sweetened), powdered sugar, melted white chocolate
For the package:
- Tissue paper
- Place the chocolate chips in a large bowl.
- In a saucepan, heat the cream and butter over medium heat and stir until it begins to boil gently.
- Remove from heat and pour the cream mixture over the chocolate chips. Stir until completely melted and smooth. Cover and place in the refrigerator until it hardens (overnight is fine).
- Remove the truffle mixture and use a spoon or melon baller to scoop out bite-size truffles. If you want, you can use your palms to roll each one into a smoother ball, or you can just leave them uneven.
- Cover with powdered sugar, cocoa powder, or a drizzle of white chocolate. Keep any extras in the refrigerator.
- You can pack them up in cute little bags by using some tissue paper and tulle--I cut two pieces and crossed them before putting the truffles in the center. Then I bunched it all up and tied everything with a red ribbon.
I love chocolate and red wine--it's such a classic pairing. I'm really into Matanzas Creek's Sonoma Coast Merlot these days. If you make some truffles this Valentine's Day, let me know!
This is a sponsored conversation written by me on behalf of Matanzas Creek. The opinions and text are all mine.