…and because it’s Valentine’s Day; I give you truffles cups. I’ve been making truffles for Valentine’s Day for about eight years, now, and each year they have changed and evolved. I used to make the traditional truffle, you know, dark chocolate ganache rolled into truffle-sized balls and covered in cocoa powder. While those are lovely and delicious, they are also messy to make and eat. So, I decided that I needed to find a better way to make the truffles I loved. About five years ago I tried making truffles in cute, little heart-shaped molds. They were gorgeous to look at, but took way too much time. Finally, two years ago I had an epiphany: truffle cups! Yes, truffle cups: mini muffin liners filled with chocolate-y goodness! Why hadn’t I thought of this sooner? They are easy to make, easy to eat, individually portioned, and most importantly, easy to fill with things. Things like peanut butter, or bits of caramel, or raspberries…mmm…raspberries. This year I made four different types of truffle cups: my standard Myan truffle (milk and semisweet chocolate flavored with cinnamon and cayenne), milk chocolate with sea salt, chocolate peanut butter (equal parts peanut butter and powdered sugar are a delectable little ball in the center), and White Chocolate Raspberry. No matter which you choose to make, the process is the same and you won’t be able to eat just one.
Here’s what you need:
1 package white chocolate chips
half and half, about a 1/4 cup or so
24 mini muffin liners
Here’s what you do:
Place a glass bowl over a pan of simmering water to make a double-boiler. In the bowl place the white chocolate and a splash of half and half. Mix to combine. Melt the chocolate over low heat. While waiting for the chocolate to melt, line a mini muffin tin with 24 liners. Then, in each liner place one raspberry with the stem side down.
Once your chocolate is melted, slowly add more half and half. About a tablespoon at a time, until you reach a thick but velvety consistency. You want to be able to easily stir it, but when it falls back in ribbons, you want them to remain on the surface before settling back into the ganache. This will be about 1/4 cup of half and half, but it depends on what type of chocolate you use.
Using two teaspoons, scoop the white chocolate ganache over the raspberries, just covering them. As the ganache settles, the top of the raspberries will peak through just slightly.
Place completed truffle cups in the refrigerator until they are set, about an hour or so.