Holidays Valentine's Day

DIY Chocolate Box

The Daily Meal Staff|

DIY Chocolate Box
4.5 (2 ratings)
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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
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.
 
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