Valentine’s Day means either nothing or everything to an individual person. You’re either a skeptic or a romantic. More and more the world is being peopled by skeptics. People who don’t believe in anything they can’t see or touch and make fun of those who dare to.
I was once one of them before I met Lee. I’m not going to tell you that rainbows and butterflies follow us, but we are ridiculously happy. The kind of happy that gives you cavities and your face hurts from smiling too much. He’s my match, my better half, my sweetheart.
A note in a lunch bag. A heart shaped box of chocolates. A bouquet of roses. A romantic dinner on a rooftop. A picnic in the sun. A long distance phone call. A marriage in secret. A well composed email. Whatever love means to you it deserves celebration.
I thought I’d give you all a simple yet sweet recipe for your own sweetheart. Just ganache, raspberries and hazelnuts. These Chocolate Razelnut Truffles are decadent, rich and best enjoyed when made with love.
Chocolate Razelnut Truffles
Makes about 12 truffles
Source: My imagination
8 ounces semisweet chocolate, chopped
3/4 cup whipping cream
2 tbsp unsalted butter
1 cup hazelnuts, blanched, toasted and chopped
Put the chopped chocolate in a medium heatproof bowl. In a small sauce pan bring the whipping cream and butter up to a boil on medium heat. Once it’s just started boiling pour it over the chocolate and cover it for 5 minutes. Uncover it and whisk it until it’s smooth. Refrigerate the ganache for about 1 or 2 hours to harden it enough to keep it’s shape.
Scoop about a tbsp of semi-hardened ganache and form it around a raspberry for each truffle. Refrigerate the newly formed truffles for another 10 – 20 minutes to make it sturdy enough to roll again.
Spread out the chopped hazelnuts in a shallow dish and roll the truffles in it to coat them. Gently pat the nuts into the chocolate. Enjoy!