Bittersweet Chocolate Truffles with Cognac Barrel-Aged Vanilla
Oh, how I love chocolate! It’s one of the best treats there is, anywhere, anytime. In fact, I usually have a bar of chocolate stashed in my purse, a few in my pantry, and at least one in my refrigerator or freezer at all times. What can I say? Life is just better with a little bit (or a lot) of chocolate.
When I want something a little bit more exciting than your standard chocolate bar, I love making truffles. They’re actually pretty simple to make at home, but they feel like a decadent treat. This recipe is for a traditional chocolate truffle (with a splash of my private label cognac barrel-aged Madagascar pure vanilla extract). By the way, this is one of my all-time favorite Valentine’s Day recipes.
If you want more, check out my other chocolate truffle recipes:
White Chocolate Champagne Truffles with Edible Gold Leaf
White Chocolate Truffles with Coconut, Crystalized Ginger, and Koval Ginger Liqueur
What type of chocolate is best for making truffles?
You may think truffles are difficult to make, but they’re really quite easy. You don’t need a lot of ingredients—but you do need the right ingredients. That means heavy cream, unsalted butter, and, of course, the best chocolate you can buy.
When you make a traditional chocolate truffle like this one, you need bittersweet chocolate. My favorite brands are Callebaut and Valrhona. For white chocolate, look for those same brands if possible. If you can’t find them locally and you plan ahead, you can always order online!
Before you get started, here’s a quick tip on making truffles:
I like to pour the warm truffle mixture into an 8x8 square pan when it’s ready. This method gives me an even layer of truffle mixture and allows it to cool evenly.