Valentine's Day Truffles

This recipe was inspired during a recent trip to Balthazar while practicing sutra 2.33, proving once again that good things happen when you do your yoga. These truffles make a beautiful Valentine's Day gift. I found the small, heart-shaped box at Kate's Paperie; it's the perfect size for your special someone. I had a lot of fun playing with chocolate and tweaking the recipe. Believe me, I tested each and every one with you in mind.

Rum Chocolate Truffles

4 bars of Green & Black's 70% Dark Chocolate Bars
1 cup heavy cream
1/2 t vanilla
1 T espresso (or hot brewed coffee)
3 T dark rum

Finely chop the chocolate and place in a bowl. Bring the heavy cream to a boil and then turn off the heat, letting the cream sit for 30 seconds. Pour the cream into the chocolate and slowly stir. Make this a meditation, watching intently as the chocolate melts. Pour in the vanilla, espresso, and rum, stirring well after each addition. Then go live your life for an hour, letting the chocolate rest on the counter to harden.

When you return, scoop out a spoonfuls of chocolate and shape them into small balls. Place the truffles on a parchment paper-lined cookie sheet and chill them in the fridge for a half hour. I was able to make 35 truffles with this recipe (so either you have lots of valentines or one very lucky person – perhaps yourself – who'll get to enjoy massive amounts of chocolate).

I rolled the truffles in either cocoa powder, coconut or a homemade orange sugar (1/2 c sugar and the zest of one orange, mixed finely with a food processor). Roll the truffles in your hands to heat the chocolate slightly and then roll them (pressing slightly, especially with the coconut) in your chosen topping. I found these pretty paper baking cups at Sur La Table and thought they were so festive for Valentine's Day.

I know you're going to love the combination of rum and orange sugar and the rum and coconut. Savor every bite!