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DIY Chocolate Box

Why buy a box of chocolates this Valentine’s Day when they’re so easy to make yourself?
DIY Chocolate Box

Reynolds Kitchens

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.

Notes

Chocolate truffles should be rolled into topping mixture while still slightly wet on the outside. If truffles have hardened, reroll using your hands just before tossing into the topping mixture.

Ingredients

For the Base Truffles:

  • 1 Pound dark chocolate, chopped
  • 1 Cup heavy cream
  • 1/4 Teaspoon vanilla

For the strawberry Truffles:

  • 1 package (1.2 ounces) freeze-dried strawberries
  • Base truffles

For the coconut matcha truffles:

  • 2/3 Cups sweetened coconut, finely chopped
  • 1 Tablespoon matcha powder
  • Base truffles

For the hazelnut truffles with turmeric and ginger:

  • 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

For the Base Truffles:

In a large bowl, place the dark chocolate.

In a saucepan, heat the cream until it just about reaches a simmer.

Pour the cream over the melted chocolate. Add the vanilla extract and let set for 1 minute.

Stir the cream and chocolate together until fully incorporated and smooth.

Transfer to refrigerator until firm enough to roll into balls, about 1 hour. Stir the mixture occasionally while cooling.

Line a baking sheet with parchment paper, preferably Reynolds.

Roll chocolate into 1-inch truffles. Transfer to parchment-lined baking sheet. Toss in one of the toppings below.

For the strawberry Truffles:

Place freeze-dried strawberries in a blender. Pulse until powdered. Transfer to a medium-sized bowl.

Roll prepared truffles into strawberry powder.

Transfer to parchment-lined baking sheet and refrigerate until 1 hour before serving.

For the coconut matcha truffles:

In a medium-sized bowl, place coconut and matcha powder. Toss and stir to incorporate.

Roll prepared truffles into mixture.

Transfer to parchment-lined baking sheet and refrigerate until 1 hour before serving.

For the hazelnut truffles with turmeric and ginger:

In a medium-sized bowl, place all ingredients except truffles. Toss and stir to incorporate.

Roll prepared truffles into mixture.

Transfer to parchment-lined baking sheet and refrigerate until 1 hour before serving.