Our good friend Marie Porter from Celebration Generation sent me these amazing original Valentine's Day recipes -- budget-friendly & easy homemade chocolate truffles -- and I just had to share. It is my final, final, final parting gift. xo Colleen ----- Single, dating, or married, as Valentine’s Day looms before us our thoughts are turned to one thing -- chocolate, of course! Make this the year to break away from the regular old store-bought chocolates, and try making them yourself. Not only do homemade truffles taste better than most store bought Valentine’s Day offerings, it’s just plain cool to be able to say that you made them yourself. These truffle recipes require no fancy ingredients or equipment, and take very little time to make. Truffles are quick and easy to make – much easier than their retail cachet would have you think! Even a novice cook can turn these babies out, with very little effort, stress, or cost. While chocolate chips are an unusual medium for truffle making, they are easy to find, and lack the sticker shock that comes with the more traditional chocolate options. Anyone can make these truffles at home, with common ingredients, for only about $5.00/~ 30 truffles! [caption id="attachment_3415" align="aligncenter" width="400" caption="White Chocolate Almond Amaretto Truffles. Recipe & photo copyright Celebration Generation"] [/caption] White Chocolate Almond Amaretto Truffles 10 oz white chips 1/4 cup cream 3 tbsp Amaretto 2 tbsp butter Finely chopped almonds Place white chocolate chips into a glass mixing bowl, and put aside. On stove top, bring heavy whipping cream, and butter to a boil. Stir well, remove from heat, and stir in Amaretto. Pour hot cream mixture into bowl of chocolate chips. Let sit for 3-5 minutes. Starting in the middle of the bowl, slowly start stirring the chocolate and cream until all of the chocolate is melted, and the has disappeared into it – it should be smooth. Cover with plastic wrap, preferably resting right on top of the surface – this prevents a skin from forming while it cools. Chill in the fridge for at least an hour or two, until it’s pretty solid. Once solid, scoop out small balls (a teaspoon or so), and roll them into balls. Try to handle the chocolate as quickly / gently as possible, or it will melt. Once all of the ganache is rolled into balls: wash and dry hands, then roll ganache centers in the chopped almonds. Store in an airtight container for up to 1 week. [caption id="attachment_3416" align="aligncenter" width="400" caption="Milk Chocolate "Bananas Foster" Truffles. Recipe and photo copyright Celebration Generation."] [/caption] Milk Chocolate "Bananas Foster" Truffles 10-11 oz bag good quality milk chocolate chips ½ cup heavy whipping cream 3/4 tsp banana extract 3/4 tsp rum extract 1/4-1/2 tsp cinnamon Finely chopped pecans Place milk chocolate chips into a glass mixing bowl, and put aside. In a small saucepan, combine heavy whipping cream, extracts, and cinnamon. Heat to a boil, remove from heat. Pour hot cream mixture into bowl of chocolate chips. Let sit for 3-5 minutes. Starting in the middle of the bowl, slowly start stirring the chocolate and cream until all of the chocolate is melted and the cream has disappeared into it – it should be smooth. Cover with plastic wrap, preferably resting right on top of the surface – this prevents a skin from forming while it cools. Chill in the fridge for at least an hour or two, until it’s pretty solid. Once solid, scoop out small amounts (a teaspoon or two), and roll them into balls. Try to handle the chocolate as quickly as possible, or it will melt. Once all of the ganache is rolled into balls: wash and dry hands, then roll ganache centers in pecan chips. Store in an airtight container for up to 1 week. [caption id="attachment_3417" align="aligncenter" width="400" caption="Marie has a ton more easy truffle recipes in her cookbook, The Spirited Baker (Celebration Generation, 2010)! Photo copyright Celebration Generation."] [/caption] --- Marie shares more super-easy truffle recipes, and more fun boozy desserts, in her cookbook The Spirited Baker. Thanks for another great guest post, Marie!