Chocolate and Valentine’s Day. They go together like peanut butter and jelly, like macaroni and cheese, like L’s Kitchen and struggling to write so-so introductions. And with the much-anticipated National Stuffed Mushroom Day just a week before this romantic occasion, our recipe should fit that thematically as well. Something fitting for both chocolate and mushrooms… the choice is clear. Here’s what you’ll need for this recipe. Don’t worry – the measurements are listed in the recipe too, so you don’t have to worry about glancing up and down over and over.
- 8 oz of semisweet chocolate (60%)
- ½ cup of heavy whipping cream
- 1 tablespoon butter
- Cocoa powder and/or sprinkles for decoration
Start by bringing ½ cup of heavy whipping cream to a boil in a saucepan, then immediately taking it off the heat. Add 8 oz of semisweet chocolate and 1 tablespoon of butter to the cream, stirring until mostly incorporated. Pour the mixture into a small bowl and continue mixing until fully combined. Refrigerate this mixture for at least four hours. Once the chocolate is hard, use an ice cream scoop to get your truffle. Use your hands to form it into a ball. After forming the truffles, refrigerate for another 15 minutes. Dip the truffle in cocoa powder, sprinkles, mixed nuts, or any coating you’d like. Store them in the fridge, or just dig right in!