If you’re on the hunt for simple, no-bake goodies to treat yourself or the people you love to a gorgeous romantic treat have a go at these. Ruby chocolate valentines truffles are so delicious and really have the wow factor. Ruby chocolate is pretty special anyway but when it’s made into a silky ganache and rolled in sugar or freeze dried raspberries, these truffles are in a league of their own. A real indulgence and something you can make in advance and enjoy whenever you want them. 

Making truffles is a lovely recipe to learn and once you’ve mastered them you can do so many flavours and combinations. Even though making ganache is easy there is a trick to it to avoid the base from splitting; which has happened to me a few times. The best piece of advice is to be patient and keep everything on a nice gentle heat and you’ll be fine. 

Ingredients

250g ruby chocolate (I use Callebaut chocolate chips)

100ml double cream

1 tsp vanilla extract

Pinch of salt

30g icing sugar

20g freeze dried raspberries (optional)

Makes 20 truffles 

Method for ruby chocolate valentines truffles 

In a large bowl pour in the double cream, vanilla extract and salt. Then add in the ruby chocolate chips and stir briefly.

In a small saucepan, begin to boil a small amount of water to use to melt the chocolate. Once the water begins to simmer, put the large pyrex, heatproof bowl, on top of it and melt the ingredients together.  This is such a simple way to make a ganache, which is what truffles are essentially. 

Every so often stir the mixture. These are very easy to make but chocolate can be quite fiddly, particularly when making ganache. So my advice is to keep the heat as gentle as possible, turning down the heat for the water if it is bubbling too much to help get a beautiful ganache. The water should be hot enough to melt the chocolate and combine everything together but not too hot which can make the ganache split, so a little patience goes a long way here. If the mix does split, and you’ll know if it has because the chocolate will look grainy, just stir in a little more double cream and the mix should smooth out again. No problems. 

It should take about 5-10 minutes to make the ganache. 

When the chocolate is all melted and you have a smooth mix, take the bowl off the heat and directly cover the surface with cling film to avoid a skin forming. Chill the mixture in the fridge for a few hours so that it thickens enough to roll into truffles. 

Let’s make the truffles

Once the ganache has chilled, take it out of the fridge and start spooning out small amounts to roll into truffles. If you want to weigh them, I’d aim for 16g each but you don’t have to weigh them if you don’t feel like it. 

Once you’ve portioned out the ganache, quickly roll it in the palms of your hands to make a ball. When you’ve done this for all of them you can either coat them in icing sugar or freeze dried raspberries, which give the ruby chocolate a lovely fruity taste. 

Once made, these truffles will last a week or two in the fridge, ready for you to enjoy whenever you fancy.

Looking for other chocolate recipes? Try our Chocolate pancakes; Chocolate truffle no churn ice cream and Double Chocolate Baked Doughnuts – they’re all perfect treats to show you care