Ultimate Valentine's Day Chocolate Truffle


"On Valentine's day, profess your love with elegant decadence. Fine chocolate has long been considered the 'food of love.' The sublime chocolate truffle, known for it rarity and exquisiteness, is the epitome of erotic foods. Presented simply on a silver tray with a single red rose, it says, 'You're the one.' Add a 1/4 teaspoon of your favorite liqueur to this recipe for added zing!"


servings 1264 cals
Serving size has been adjusted!

Original recipe yields 2 servings



  • Calories:
  • 1264 kcal
  • 63%
  • Fat:
  • 84.7 g
  • 130%
  • Carbs:
  • 128.6g
  • 41%
  • Protein:
  • 11 g
  • 22%
  • Cholesterol:
  • 236 mg
  • 79%
  • Sodium:
  • 25 mg
  • 1%

Based on a 2,000 calorie diet

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  1. Melt 4.5 ounces of the semi-sweet chocolate in a double boiler until just fluid. Using a whisk, incorporate softened butter, then egg yolk, sifted sugar and cream into the melted chocolate. Whisk until smooth.
  2. Pour chocolate mixture in heart molds or any other molds (an egg poacher works well as a mold), and refrigerate until set, about 3 hours.
  3. Melt remaining 4 ounces of chocolate in a double boiler until just fluid.
  4. Unmold chocolate truffles and dip them in the melted chocolate, shake off excess chocolate and leave to set on parchment paper. Trim excess chocolate.
  5. In a small bowl, combine liqueur and gold dust to achieve a paint-like consistency. Using brushes, decorate hearts with gold "paint" A simple "I love You" is quite effective, or better still use an original romantic quote. If you are very artistic, birds, or a floral motif along the edges complete the effect.
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  1. 10 Ratings


I attempted to make these for my husband for Valentine's Day. While they tasted great and were very rich, I'm giving it a 3-star rating because it was not as easy a recipe as it seemed. As I a...

It's not quick, or "easy" per se, but definitely worth your efforts. I really enjoyed making them for this Valentine's Day.

While I could not manage to make actual truffles out of this recipe, the resulting spooned-out blobs that were delicious. As far as thinning out the dipping chocolate goes - try adding some Kah...

These tasted phenomenally, but were a pain once put in the mold. I had to scoop them out with a spoon and re-shape them because they would not come out of the mold. The soft consistency meant ...

These taste amazing! I didn't have a mold so I put them in a mini muffin pan. They didn't come out though, so I scooped them out with a spoon and took a small cookie cutted and cut the shape out...

Too hard to make, I like the idea of oil and will try that next time.

this recipie was great! for those of you who had a hard time getting them out of the molds, freeze instead of refridgerate. i had no prooblem getting them out when they were frozen.

didn't come out that well, a bit too dry. will buy some next year...

Just a suggestion for those of you who want to use a mold. Try an onigiri mold. They are molds used for japanese rice balls but come in different shapes. It has two sides so one side is expos...