I made these truffles for my friends on Valentine’s Day this year. A group of us were meeting a few days before the 14th. Since we only meet once a month, we celebrate whatever holiday is at hand. I thought of making three different truffles. The first one is my Dulce de Leche Ginger Truffle. You can search for that recipe on the blog. That is my own concoction. The second one is an Orange Olive Oil Recipe. I thought of this one, after I tasted some infused olive oils and bought one. I don’t usually have infused oils in my pantry but so many people ask me about them, which makes me realize that a lot of you have them in your pantry. So, I thought I would give you a sweet recipe for those oils. The last one is a Dulce de Leche Chocolate Truffle. My cousins in Argentina taught me this one. I just added the chocolate coating. Speaking of the chocolate coating, I cheat with this. I use Ghiardelli or Guittard chocolate and I don’t temper my chocolate. I just mix it with coconut oil or dulce de leche. If I were entering a competition, then I would go through the trouble of tempering it. Most people can’t tell the difference.
Do you remember those days in school in when we gave each classmate a Valentine? My family never celebrated Valentine’s Day at home. It just isn’t in the Argentine culture. But one year, I did make a Valentine for my mom. I think I was probably 10 years old. Do you remember Sucrets lozenges? (I keep dating myself with these stories.) They came in little tins like Altoids do now. I took a thick piece of paper. Then applied bright pink lipstick and kissed it. It took awhile to get my lips to imprint something that looked like a kiss. I wrote “I love you, Mom” on it. Then I wrapped the little tin in some flowery contact paper and placed the note inside. She still kept it through the years. I came across it while going through her things after she had passed. I’ve done the same with some cards and notes from my kids. I like to keep them handy for when I need an extra boost, I can read them and remember that I am surrounded by a lot of love.
I hope you will love these truffles. They are so simple to make. Please give them a try and let me know how it goes. I always love seeing your pictures, so pass them along to me.
Dark Chocolate Orange Truffles
8 oz. good quality Dark Chocolate (60%+)
1/2 cup Cream
1/4 cup Orange-infused Extra Virgin Olive Oil (Lemon-infused or any flavor you like can be used)
Confectioner’s Sugar for rolling.
See below for Chocolate Coating.
Place Dark Chocolate with Cream in a bowl.
Place bowl over a pot with simmering water. Make sure the bowl does not touch the water.
Whisk gently until Chocolate is melted. Take bowl off the pot and whisk Olive Oil in gently. Pour mixture into a pan and refrigerate for 30 minutes.
Prepare a cookie sheet with wax paper or a silk pat. When Chocolate is ready, take out and use a melon baller to scoop Chocolate.
Coat hands with confectioner’s sugar to roll truffle. Place on cookie sheet and repeat.
Once all the truffles are made, refrigerate 1 hour. Then coat.
Dulce de Leche Chocolate Truffles
1/2 cup Dulce de Leche
20 Chocolate Wafer Cookies
Confectioner’s Sugar for rolling
See Chocolate Coating below.
Prepare a cookie sheet with wax paper or a silk pat. Set aside. With a food processor or ziploc bag and roller, crumble Chocolate Wafer Cookies into fine crumbs. Place 1 cup of Cookie Crumbles 🙂 and 1/2 cup Dulce de Leche into a bowl and combine..
Place some Confectioner’s Sugar in a bowl. With a melon baller, scoop some of the truffle and roll in the Sugar. Place on cookie sheet.
Refrigerate for 10 minutes and coat.
There are many ways to finish truffles. Here are a few:
-Place 1 cup of Chocolate in a double boiler and melt. Dip the truffle with forks and place back onto cookie sheet. Refrigerate 10 minutes until chocolate is set.
-Place 1 cup of Chocolate with 1/2 cup of Dulce de Leche in a double boiler. Use White, Dark, or Milk Chocolate. Whisk gently until Chocolate has melted and Dulce de Leche is incorporated. Dip truffle with forks and place back onto cookie sheet. Refrigerate 10 minutes until Chocolate is set.
-Place 1 cup of Chocolate with 1/4 Coconut Oil in a double boiler. Whisk gently until Chocolate has melted and Coconut Oil is incorporated. Dip truffle with forks and place back onto cookie sheet. Refrigerate 10 minutes until Chocolate is set.
-You can always coat with Confectioner’s Sugar only or Cocoa. There are many other things you can add: Chopped Almonds, Sweetened Coconut, Sprinkles, etc. Use your imagination.
Make sure to add 1 cup of Chocolate to your shopping list and whatever other ingredient you would like to use for your chocolate coating.
These recipes are easy and fun. Definitely a recipe to try with a young child who doesn’t mind getting his/her hands dirty.
Until next time, eat well, drink well, live well.