Valentine’s truffles from Traverse City‘s Patisserie Amie are a sweet and simple treat for sharing the love this February 14th. But then again, good luck mustering the generosity to share. Chef Eric Fritch gives us the recipe from his sweet French bakery, brunch spot and bistro off Eighth Street.
1 pound plus 8 ounces dark chocolate
1 cup cream
Cocoa powder for dusting
In a double boiler melt 1 pound of dark chocolate with cream, stirring to combine. Pour the mixture into a glass baking dish and chill. Using a melon baller, scoop chilled chocolate into balls and place on parchment paper or cooling racks. Place the cocoa powder in a shallow bowl and set aside. Melt 8 ounces chocolate. Dip balls into melted chocolate and roll in cocoa powder. Repeat until all truffles are coated. Let truffles set in a cool dry place for 1 hour.