Decadent Dark Truffles With My Favorite Toppings

I know we're just getting back into the swing of things after a busy holiday season but guess what? We're rolling right back into yet another celebrated day filled with sweets and treats. Yes, my dear friends I'm talking about Valentine's Day. Let's make it special by preparing your very own decadent dark chocolate truffles for yourself, entertaining or dress them up in a gorgeous box and give them as gifts.
The recipe is below.

Stay Delicious xxDL

Makes 2 dozen


3 cups premium semisweet or dark chocolate chips

1 (14-ounce) of heavy cream

1/4 cup of brandy

1 tablespoon almond extract (optional)

optional toppings i happen to love

1⁄2 cup holiday violet rose petals (recipe below)

1⁄2 cup crushed pistachios

1/2 cup matcha powder

1⁄2 cup sweetened shredded coconut

1⁄4 cup high-quality unsweetened dark cocoa powder

1/4 cup of powdered sugar

1⁄4 cup orange zest

1/2 cup caramel sauce and sea salt


1 In a large saucepan, over very low heat, melt the chocolate chips with the heavy cream. Mix well with a spatula to combine.

2 Remove from the heat and stir in the brandy.

3 Place the chocolate mixture in a parchment paper–lined loaf pan or shallow bowl and cool completely to room temperature.

4 Using a small melon baller, scoop out the truffle mixture and mold into 1-inch balls. If you don’t have a melon baller, use a spoon. Place onto a sheet pan lined with parchment paper and return to refrigerator for 30 minutes.

5 While truffles are chilling, fill small bowls with toppings

6 Remove truffles from the refrigerator and shape into balls by rolling between the palms of your hands. Use powder-free or vinyl gloves, if desired. Coat the truffles by rolling then in your favorite toppings.

7 Transfer the truffles to paper cupcake liners and refrigerate until ready to serve.

Candied Violet Rose Petals


10 violet flowers with stems still attached, untreated with chemicals

2 egg whites

1 tsp rosewater

fine sugar (to sprinkle)


Mix egg whites and rosewater together in a bowl. Holding the violet by the stem, very carefully submerge it in the egg white.  Using a fork, smooth egg white over every surface (the sugar will only stick to areas moistened by egg white).  Holding the violet  at the side of the bowl to steady it, use the fork to open up the petals and smooth off excess egg white.

Using a dry fork, sprinkle sugar over all the surfaces of the flower.  I find using my fingers instead of a fork works best to control the amount of sugar I put on.  Don't put too much as it will clump and weigh down the petals.

Carefully place, stem side down, on the waxed or parchment paper baking sheet.  Allow to dry in a cool, dry place for at least two days.  

Then carefully peel the violets off the paper. Using fine scissors, snip off the stems. Accessorize by placing on top of chocolates or cakes whole, a leaf or chopped.

Store remaining violets in an airtight container.  They should be used as soon as possible after they have dried because they will begin to lose their beautiful color after about a week.