Homemade Memories: Chocolate Truffles
Renée and I both identify the most as being mothers.
That is our joy, our comfort, our life.
We learned from the best of the best – our mothers.
Today we give tribute to them with Homemade Chocolate Truffles!
Happy Mother’s Day!
“A mother sees that there are only four pieces of chocolate for five people and promptly announces she never really liked chocolate that much
…even though she was the one who bought it.”
Tributes to Our Moms
My mom is the most positive person I’ve ever known! She has been and continues to be the best example of love, service and diligence to me. She’s adorable and makes me laugh, cause she is fearless. There isn’t anything she won’t try to learn and do at 85 years old!
She is also a hostess with the mostess! I love being with her! I give thanks every day for the parents I was sent to. I love you, Mom!
My mom is the person you look at and say, “How can you accomplish so much?” While raising four kids, she earned her Masters and then her Doctorate degree while teaching at BYU-Idaho and even going on to become the Dean of Business.
She inspires me to follow my dreams and do hard things. She is my biggest cheerleader and one of my best friends. Most of all, she is the best example of selflessness that I know, always willing to do anything for anyone especially for her kids.
If I am lucky, I hope I can be just like her someday!
As a tribute to our Mothers we wanted to share a truffle recipe that we know every mother would appreciate on their special day!
- 2 cups or 1 bag (12 oz) semisweet chocolate chips (I like ghiradelli)
- 2 Tablespoons butter
- ¼ cup whipping cream
- 2 Tablespoon flavoring - raspberry, vanilla, hazelnut, orange or lemon
- 1 Tablespoon shortening
- Optional Toppings:
- Melted chocolate
- Chocolate shavings
- Cocoa powder
- Shredded coconut
- Finely chopped nuts
- Lay down foil or parchment on a cookie sheet.
- In 2-quart saucepan, melt 1 cup of the chocolate chips over low heat stirring constantly. Once melted, take off heat and stir in butter. Stir in whipping cream and any flavorings if desired.
- Cool in the refrigerator for 15 minutes or until it is thick enough to hold a ball shape.
- Drop 1 teaspoon of the chocolate mixture on the cookie sheet and roll into balls. Freeze 30 minutes.
- In 1-quart saucepan, heat the remaining 1 cup of chocolate chips and shortening over low heat stirring constantly until chocolate is melted and mixture is smooth. Take off heat. Dip truffles in the chocolate. Return to cookie sheet and add any optional toppings. Put truffles into fridge for about 10 minutes.
- If you want to drizzle white chocolate over the truffles, melt the white chocolate in the saucepan and drizzle over the truffles. I prefer to use a plastic ketchup bottle or even a ziploc bag with a corner cut out to drizzle the chocolate. Let cool in the fridge until set.
- Store in airtight container in refrigerator.
Here are some of our Favorite Mother’s Day Desserts!
Tell us about your mom – a memory or what you love about her!
Happy Mother’s Day!