Valentine's Day is just around the corner so I thought I'd squeeze this little idea in, better late than never! I'm not one who really celebrates Valentine's Day. I really really don't like all the cheesy teddy bears, gift cards and roses that all the shops make you believe you should be given. But I do appreciate the idea of having a day to celebrate love and the fact you have met someone that can share your life with you. For all of us single guys and gals out there, we should just celebrate our love for our dearest friends and family.
I saw this recipe while I was scrolling through bloglovin' the other day and it instantly became my Valentine's Day gift idea. I followed the Rosemary and Vanilla recipe then took a little inspiration from the page and made my own Macadamia ones as well. I've already changed all the amounts into metric to save you guys the effort. The truffles themselves didn't take long at all, it was the painting of the boxes that took forever. You can definately chose a MUCH simpler gift box design to save you time. (I just like to complicate things for myself.)
|All the delicious ingredients|
Each recipe makes around 40 to 50 truffles depending on size
Rosemary Vanilla Bean Truffles
- 340g dark chocolate (don’t use baking chips or baking chocolate, as these often contain a bit of wax, which could upset the viscosity and mouth feel)
- 57g milk chocolate
- 283g heavy cream
- 85g glucose syrup
- 57g. unsalted butter, cubed
- 1 vanilla bean
- several small sprigs of fresh rosemary
- rich cocoa powder (for dusting)
1. If not already in chips, chop the chocolate into tiny bits and combine it with the butter in a medium to large glass bowl; a steel bowl is also fine. Wash your rosemary and add with the seeded vanilla bean to the heavy cream and glucose syrup, bringing to a rolling boil. Remove from heat, cover and let sit for 15 minutes.
2. After 15 minutes, bring the cream to a second boil and immediately pour through a strainer over the chocolate mixture, gently agitating until all the chocolate is in contact with the hot cream. Let sit for 3 to 5 minutes. Next, whisk the mixture (ganache) vigorously until it’s smooth and well combined. If any lumps remain, you can put the ganache in the microwave for short 10-second intervals, stirring gently between, until the ganache is completely smooth. If you don’t have a microwave, have a small pot of simmering hot, steaming water ready to use as a double boiler. Careful not to overheat!
3. Once all is right in your ganache world and you’re left with a smooth, velvety chocolate mixture, pour the contents into a clean, non-porous container and cover with plastic wrap. Press the plastic directly onto the surface of the ganache. Place the container in the refrigerator until firm and set. This step could take anywhere from 30 minutes to two hours, depending on your environment.
4. Sift cocoa powder into a large square dish and ready your melon baller! The ones with releasing scoops are preferred, or if you’re looking for a nontraditional-looking truffle, you can just scoop them out with anything from a spoon to your fingers.
5. Scoop your ganache, roll it any way you see fit and drop it in the cocoa powder. Every dozen or so, give the pan a little shake and let the truffles roll around in the powder until completely covered and set aside. Repeat until all truffles are ready to go. At this point, you should have many, many lovely looking bites for you and your friends, and you can either serve them right on the spot or put them in a sealed container and keep them in the fridge for up to two months!
- 283g dark chocolate
- 113g milk chocolate
- 283g. heavy cream
- 57g glucose syrup
- 57g. unsalted butter, cubed
- 1 cup macadamia nuts, pulsed in the food processer into a course rubble
Preparation is the same as above. Instead of rolling the truffles in cocoa powder, place the crushed nuts in a dish and coat each truffle in macadamia nuts.
- paper mache gift boxes
- acrylic paint
- paint brushes
1. Draw your design onto the box with pencil. My design took almost half a day to paint, so chose a simpler one if you don't want to spend as much time.
2. Paint your design. Use tape to create sharp geometric edges. I always press the tape onto my skin a few times to remove some of the stickiness so it doesn't tear the paper. Once you're done painting, remove the tape immediately.
To present the truffles, line each box with a bit of tissue paper and fill it with truffles. I sprinkled a few rosemary leaves into the box just to add more fragrance. Refridgerate the boxes of truffles until you're ready to give them away as they melt pretty easily.
Hope you guys have a wonderful V'day and enjoy your truffles, I'm going to have a hard time not eating all of these until I share them with my friends. They're just little mouthfuls of smooth velvety heaven!