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With less than a week until Valentine’s Day, it is time to start planning. If you’re hoping to make a restaurant reservation, you probably should stop reading this article and make a few calls. When you discover that the only times available are 4:30 or 9:45, you can come back and learn how to make dessert for your at-home Valentines dinner. With a dessert such as this, ordering pizza will be forgiven.
I have to confess that this dessert is way too chocolatey for me; however, it seems incredibly romantic. Homemade truffles served with champagne sauce, the name alone screams romance. For anyone who has a valentine that adores chocolate, this is the recipe for you to master.
- 2/3 cup heavy whipping cream
- 5 oz. high–quality chocolate chips (60% cocoa), such as Ghiradelli, divided
- 2 Tb. good balsamic vinegar
- 4 oz. high–quality chocolate chips (60% cocoa)
- good, unsweetened cocoa powder for rolling
- 1 cup drinkable champagne
- 1/2 cup seedless strawberry jam
- 1/4 cup granulated sugar (adjust to desired sweetness)
- Gently warm the whipping cream in a heavy small saucepan until scalded. Remove from heat; let cool until lukewarm.
- Meanwhile, stir 3 ounces of chocolate in the top of double boiler until smooth. Remove from heat. Add the remaining ounce of chocolate; stir until smooth.
- Stir in cream. Let cool slightly and transfer to a parchment-lined baking sheet until firm, about 1 hour.
- Line a second rimmed baking sheet with parchment paper. Quickly roll 1 tablespoon of ganache into a ball, being mindful not to allow your hands to warm the ganache too much (you also may want to use disposable gloves to avoid messy hands).
- Transfer to prepared sheet. Repeat with the rest of the ganache; chill until firm, about 30 minutes.
- Line another rimmed baking sheet with parchment paper.
- Place the chocolate in the top of a double boiler until just melted. Remove from heat. Cool slightly.
- Using a fork as you would a spoon, place 1 chilled truffle in warm (not hot) melted chocolate, coat and remove quickly.
- Let any excess chocolate drip back into the pan before transferring to prepared sheet. Repeat with remaining truffles, rewarming chocolate if necessary.
- Roll in cocoa powder after chocolate has been allowed to set slightly.
- These steps can be done 1 week ahead of time if stored in an airtight container and kept chilled. Let stand at room temperature for 1 hour before serving.
- Whisk together ingredients in a small, heavy sauce pan. Bring to a simmer and let reduce by half.
- Let cool to room temperature before serving.
- Drizzle sauce on serving plate as desired and arrange truffles. Garnish with fresh strawberries.
