Say it with sweetness this Valentine’s Day! These sinfully rich chocolate truffles are a tried-and-true favorite adapted from Julia Child’s Amaretti Truffles recipe. She often used amaretti cookies and gingersnaps in the chocolate mixture, but you can use your favorite variety of crisp cookie. A variety of fancy sugar and sprinkles can be used to add festive sparkle to the display. The arrows are simply made with long wooden skewers and foil paper. Metallic origami paper is perfect for this project, but any paper that folds easily may be used.
Make the Cookie Crumb Chocolate Truffles
Yield: 6 truffle skewers (16-20 truffles)
8 oz semisweet chocolate
1/4 cup strongly brewed coffee
2 tbsp bourbon
1/2 cup softened unsalted butter, cut into pieces
1 tablespoon pure vanilla extract
3/4 cup pulverized crisp cookies, such as amaretti, butter cookies, Nilla wafers or gingersnaps
A variety of jimmies, metallic sanding sugar and unsweetened cocoa powder for rolling and powdering
Chop the chocolate into pieces and place in a 2-cup saucepan with the coffee. Place the saucepan over medium-low heat and stir until the chocolate starts to melt. Switch to a wire whisk to aid in blending the rest of the chocolate pieces.
When the chocolate is melted and smooth, begin to add butter 1 tbsp at a time. Whisk gently until butter is melted, and then add the bourbon and vanilla. Stir in the pulverized cookies.
Pour the chocolate mixture into a bowl and chill in the refrigerator until firm. You can also pour some of the ganache in a heart-shaped silicone mold that has been dusted with cocoa powder. If you use this method, place the mold in the freezer until frozen solid. The chocolates will pop out of the cavities easily.
Line a cookie sheet with wax paper. Scoop out ganache with a spoon and quickly roll between your palms.
Roll truffles in a variety of cocoa powder, sugar and sprinkles. Once all the chocolate is used up, chill the truffles in an air-tight container in the fridge until ready to place on skewers. These chocolates will keep for 7-10 days when stored properly in the refrigerator.
Note: If you’d like to omit the bourbon, it can be replaced with two additional tablespoons of strongly brewed coffee.
Make the skewers
30 sheets assorted foil paper, approximately 6×6-inch and easily foldable
6 long wooden skewers
Small round hole punch
Very carefully place the scissor blades onto the flat end of a skewer and apply pressure until the skewer splits in two, about 2-3 inches lengthwise (the pieces don’t need to be perfectly even).
Turn skewer and repeat so that the end is splintered into four. This can take some practice, so be sure to have a few extra skewers on hand in case you break one. Repeat process until all 6 skewers have been cut accordingly.
Fold 24 of the 30 sheets in half three times so the colorful foil side is visible.
Take a piece of the folded paper and, at the crease, thread it onto a quarter of the split skewer end.
Gently pull it down until it is securely wedged into the skewer. Use the scissors to fringe the paper.
Repeat the process with three more pieces, alternating the colors if desired. When all of the paper is secured and cut, fluff the fringe with your fingers. Repeat with remaining paper and skewers.
Thread a few chilled truffles onto the skewers. Keep a damp paper towel handy in case the chocolate wants to smear on the skewer as it is threaded. Wipe off any chocolate with the damp paper towel between skewering.
When all the truffles have been skewered, cut a heart from each of the remaining 6 sheets of foil paper. Punch two holes in the heart at the top and bottom center with the hole punch. Thread heart onto the end of the skewer. Display on a large platter or balance one over a martini glass filled with your favorite chocolate cocktail.