Holidays Valentine's Day

DIY Chocolate Box

DIY Chocolate Box
4.5 from 2 ratings
Fill 202 Print
When it comes to giving gifts, they always say it’s the thought that counts. This Valentine’s Day, be extra thoughtful and make your own box of chocolates from scratch. Hand-making your own truffles is shockingly easy, and there’s plenty of room for customization.This recipe is courtesy of Reynolds Kitchens.
Servings
30
servings
Ingredients
  • 1 pound dark chocolate, chopped
  • 1 cup heavy cream
  • 1/4 teaspoon vanilla
  • 1 package (1.2 ounces) freeze-dried strawberries
  • base truffles
  • 2/3 cup sweetened coconut, finely chopped
  • 1 tablespoon matcha powder
  • base truffles
  • 1/2 cup hazelnuts, finely chopped
  • 1/4 cup sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon ginger
  • 1 pinch of black pepper
  • base truffles
Directions
  1. In a large bowl, place the dark chocolate.
  2. In a saucepan, heat the cream until it just about reaches a simmer.
  3. Pour the cream over the melted chocolate. Add the vanilla extract and let set for 1 minute.
  4. Stir the cream and chocolate together until fully incorporated and smooth.
  5. Transfer to refrigerator until firm enough to roll into balls, about 1 hour. Stir the mixture occasionally while cooling.
  6. Line a baking sheet with parchment paper, preferably Reynolds.
  7. Roll chocolate into 1-inch truffles. Transfer to parchment-lined baking sheet. Toss in one of the toppings below.
  8. Place freeze-dried strawberries in a blender. Pulse until powdered. Transfer to a medium-sized bowl.
  9. Roll prepared truffles into strawberry powder.
  10. Transfer to parchment-lined baking sheet and refrigerate until 1 hour before serving.
  11. In a medium-sized bowl, place coconut and matcha powder. Toss and stir to incorporate.
  12. Roll prepared truffles into mixture.
  13. Transfer to parchment-lined baking sheet and refrigerate until 1 hour before serving.
  14. In a medium-sized bowl, place all ingredients except truffles. Toss and stir to incorporate.
  15. Roll prepared truffles into mixture.
  16. Transfer to parchment-lined baking sheet and refrigerate until 1 hour before serving.
Recommended