Chocolate Truffle Hearts

Have you ever seen Stephanie Ashcroft's 101 Things cookbooks? I found a few of them in the clearance area at the BYU bookstore a few years back while I was still in school. This is proof that I own too many cookbooks, because I've never really cooked anything out of them. I decided to pull them out and flip through them to see what was inside. While flipping through 101 Things To Do With Chocolate I stumbled on a recipe for Decadent Chocolate Truffles. With Valentine's Day coming up I wondered if I could make little heart shaped truffles. I used a cookie press to shape the hearts and I think they turned out pretty well. Using the cookie press was a little tricky. The chocolate wasn't as smooth as I was expecting, so there was a little Y shaped left on the hearts from pulling off the cookie press. I also had to be really quick when I pulled the cookie press up so that the chocolate heart I just pressed stayed stuck to the wax paper and didn't come up with the cookie press. I also had to hold the wax paper down so it didn't pull up with the cookie press. You can off course make these with out a cookie press and just make little ball shaped truffles. Either way they are delicious. 

Chocolate Truffle Hearts

• 2 cups semi-sweet chocolate Chips
• 1 cup milk Chocolate Chips
• 1 can (14oz) sweetened condensed milk
• 1 tsp vanilla
• 1/2 cup powdered sugar
• 1 tablespoon cocoa powder

In a sauce pan, melt together chocolate chips and sweetened condensed milk. Remove from heat and stir in vanilla.

To shape in to hearts: Let chocolate mixture cool for 10 minutes. Fill heart shaped cookie press with chocolate mixture. Line a cookie sheet with wax or parchment paper. Using cookie press press heart shaped chocolates onto the wax paper. When lifting the cookie press from the chocolate heart. Hold down wax paper so it doesn't lift up. Pull the cookie press straight up and very quickly. This will help the heart stick to the paper and not lift up with the cookie press. Let hearts set in the fridge for at least 30 minutes so that chocolate sets.  Mix together powdered sugar and cocoa powder. Lightly toss the hearts in the powdered sugar mix. Keep truffles refrigerated until ready to use. Yield: my cookie press produced around 6 dozen heart shaped truffles.

To shape into balls: Cool chocolate mixture in the refrigerator for 2 hours or until chocolate is firm.  Mix together powdered sugar and cocoa powdered. Shape chocolate into balls about 1 inch in diameter. Roll in 

powdered sugar mix. Keep truffles refrigerated until ready to use. Yield: The original recipe says it should yield 3 dozen 1" diameter truffles.