I love Valentine’s Day. And I love making treats for Valentine’s Day.
When I think of Valentine’s, my mind immediately turns to Chocolate Truffles. I adore truffles.
Also, because I’m a novice with dipping chocolate and the word “temper” sends me into a bad temper myself, I went with easy and bought 7 oz. of white chocolate disks. (I had to add another ounce of white chocolate so there was enough to dip half of the bonbons. Buy two if you want them all dipped in white chocolate.)
You just follow the directions on the package and dip away. Also, it’s a lot cheaper when you buy it like this than in the little cubes. (And I should also mention that I have used the white chocolate disks in cookies and they work great!)
After I dipped half of the bonbons in the white chocolate, I got a little braver and decided to do a few in bittersweet chocolate. So, I tempered some bittersweet chocolate. (See this post from David Lebovitz for great info about tempering and a quick how-to.)
You want to see what it looks like inside? It’s glorious. And red. Just like I hoped.
The inside is so creamy and buttery. I combined bittersweet with milk to create just the right amount of depth. The tang of the cream cheese works. These really are the perfect Valentine’s Treat.
- For the centers:
- 8 oz. milk chocolate
- 4 oz. bittersweet chocolate
- 4 oz. heavy cream
- 4 oz. cold cream cheese, cut into 16 pieces
- ½-1 tsp. red gel food coloring (I used Wilton)
- ½ tsp. pure vanilla extract
- For dipping:
- 8 oz. tempered white chocolate (at about 80 degrees F.)
- 8 oz. tempered bittersweet chocolate (at about 88 degrees F.)
- For centers: Chop chocolate and place in a large, heat-proof bowl. Add the cream. Set the bowl over a pan of simmering water. Stir until smooth. (You can take the bowl off the heat when there are still some larger chunks--they will melt.)
- Remove bowl from heat. Add the cream cheese chunks. Switch to a whisk. Whisk until smooth. Add the food coloring and vanilla extract. Let cool to room temperature. Press waxed paper to the surface and chill overnight or at least 5 hours.
- Line a baking sheet with waxed paper. Use a small ice cream/cookie scoop and drop evenly sized blobs of the ganache onto the waxed paper. (You should get about 18.) Place baking sheet in freezer for two hours to harden.
- Once the chocolate blobs are firm, remove them from the freezer. Dust your hands with cornstarch and roll into smooth balls. Put the balls back on the baking sheet and chill again for a few hours.
- For dipping: Take one ball of ganache at a time, and drop them into the tempered chocolate. Carefully turn the ball around in the chocolate so it is uniformly covered with chocolate. Use a regular fork, or chocolate dipping fork to remove the ball from the melted chocolate. Drag the bottom of the fork over the edge of the bowl to remove the excess melted chocolate.
- Place the bonbon on the waxed paper. Repeat with remaining balls. Drizzle leftover chocolate over the tops of the dipped bonbons. Let harden in the fridge until ready to eat.
- Store in the fridge in an airtight container, or layer bonbons on waxed paper in a freezer-proof container. Let some to room temperature before serving.
Keep them in the freezer or refrigerator. Don't let them sit out at room temperature for too long (like for hours and hours) or the red centers may start to leak through the outer chocolate coating.