If you have a question, I can pretty much always guarantee that chocolate will be the answer. And even if you don’t have a question, well, chocolate is still the answer. So as cliche as it may be, you can’t go wrong giving the gift of chocolate on Valentine’s Day. Just like with my cards, I prefer my Valentine’s Day gifts to be homemade. Not only is the quality higher than, say, that of *cough* boxed drugstore candy *cough*, but it’s also very personalized. You can keep things basic and give the simple 2-ingredient truffles, or jazz things up with one of the flavored varieties (Honeycomb, Mexican Hot Chocolate, or Lavender & Pistachio), and if you wanna be ba-na-nas, put together a little box of all the flavors.  P.S. In the links for “Recipe Tools” I’ve included some Valentine’s Day mini cupcake liners. The cupcake liners not only look pretty and festive but they are also a great way to store and gift the truffles (i.e. it keeps each flavor separate and prevents things from getting too messy).

INGREDIENTS

• 8 ounces (1 cup) chocolate chips or finely chopped chocolate (I like to use dark)

• 1/2 cup heavy cream

INSTRUCTIONS

1. Place your chocolate in a small, heatproof bowl. Set aside.

2. In a small saucepan bring the cream to a boil. Pour it over the chocolate and let it sit for 2-3 minutes.

3. Whisk together the chocolate and cream until smooth. Refrigerate for an hour.

4. Using a teaspoon or a small ice cream scoop, scoop out small balls of chocolate. Shape them and smooth them out by rolling them a few times in your hands (you may need to dip the balls in cocoa powder to prevent the chocolate from sticking).

5. Set the truffles on a parchment or wax paper lined baking sheet. Chill for at least 15 minutes before serving.

6. Store in an airtight container in the refrigerator for up to one week.

HONEYCOMB TRUFFLES

INGREDIENTS

• 1 recipe for 2-Ingredient chocolate truffles

• Honeycomb, chopped into fine pieces (I used about 1/3 cup; you can find the link to homemade honeycomb at the bottom of the post)

INSTRUCTIONS

1. Follow the instructions for basic chocolate truffles. After you have shaped the truffles, roll them in the honeycomb pieces, slightly pressing the honeycomb into the chocolate to help it to stick.

2. Place the truffles on a parchment or wax paper lined baking sheet and chill for 15 minutes before serving.

3. Store leftovers in an airtight container in the fridge for up to one day (the honeycomb loses its crunch and begins to melt the longer it sits).

NOTES

• FYI, the honeycomb will lose the crunchiness as it sits, so while the truffles won't go bad, I would suggest rolling the chocolate in the honeycomb right before you eat them.

MEXICAN HOT CHOCOLATE TRUFFLES

INGREDIENTS

• 1 recipe for 2-Ingredient chocolate truffles

• 2 tablespoons cocoa powder

• 1 1/2 teaspoons chili powder

• 1 teaspoon granulated sugar

• 1/4 teaspoon salt

INSTRUCTIONS

1. In a small bowl whisk together the cocoa powder, chili powder, sugar, and salt. Set aside.

2. Follow the instructions for basic chocolate truffles. After you have shaped the truffles, roll them in the cocoa and chili powder mix.

3. Place the truffles on a parchment or wax paper lined baking sheet and chill for 15 minutes before serving.

4. Store leftovers in an airtight container in the fridge for up to one week.

LAVENDER AND PISTACHIO TRUFFLES

INGREDIENTS

• 1/2 cup chocolate chips or finely chopped chocolate (I like dark chocolate)

• 1/4 heavy cream

• 1/2 tablespoon of dried lavender flowers

• 1/2 pistachios, finely chopped

INSTRUCTIONS

1. Place your chocolate in a small heatproof glass bowl. Set aside.

2. In a small pan, bring the cream and lavender to a boil.

3. Pour the cream mixture through a strainer and into the chocolate. Let sit for 2-3 minutes, then whisk until smooth. Refrigerate for an hour.

4. Using a teaspoon or a small ice cream scoop, scoop out small balls of chocolate. Shape them and smooth them out by rolling them a few times in your hands (you may need to dip the balls in cocoa powder to prevent the chocolate from sticking).

5. After you have shaped the truffles, roll them in the chopped pistachios, slightly pressing to ensure that the nuts stick to the chocolate.

6. Place the truffles on a parchment or wax paper lined baking sheet and chill for 15 minutes before serving.

7. Store leftovers in an airtight container in the fridge for up to one week.

NOTES

• FYI, I also tried rolling these truffles in the honeycomb. I found the combo of flavors to be too sweet, but some may enjoy it.

• Another FYI, the pistachios won't be as crunchy the longer these are refrigerated.

Recipe Links Chocolate Truffles (The inspiration for these recipes) Homemade Honeycomb (Seriously so easy to make & so addictive to munch on; this would also make a great homemade candy gift o n its own)