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"  This Friday, make your valentine some homemade chocolate truffles.  Here&amp;#039;s the basic recipe:  Line a metal loaf pan with waxed paper. Finely chop 8 ounces semisweet chocolate; transfer to a medium bowl (preferably a tall, narrow one), along with 3 tablespoons melted unsalted butter. In a small saucepan, heat 1/2 cup heavy cream on medium until it just starts to steam; pour over chocolate (make sure chocolate is submerged). Let sit undisturbed for 2 minutes so chocolate can soften. Stir until smooth. Transfer mixture to the lined pan and smooth over the surface with your spatula. Stick pan in refrigerator 3 hours or until the chocolate is very firm. Furtively lick spatula while hunched over sink (optional). Line a large platter or plate with parchment or waxed paper. When chocolate is firm, remove square from pan using liner. Cut square into 24 rectangles (3 columns by 8 rows). Working quickly, with hands, press each rectangle into a rough ball and transfer to lined platter (it&amp;#039;s okay if they&amp;#039;re not perfect, they&amp;#039;re supposed to look like dirt-covered mushrooms). If your chocolate rectangles start getting too melty, pop the baking pan back in the fridge until the mixture firms up again. Refrigerate platter of chocolate balls 1 hour or until firm again. Place about 1/4 cup unsweetened cocoa powder or other coating in a shallow bowl. Roll each ball around in cocoa to coat and place back on lined platter or directly into little paper candy cups. That&amp;#039;s all, folks!  Now get creative:  Once you&amp;#039;ve mastered the basic recipe, the possibilities are endless. Try stirring 2 tablespoons of your sweetie&amp;#039;s favorite liqueur (Pernod, Chambord, and Grand Marnier come to mind) into the melted chocolate. Giving them to children or teetotalers? Instead, try an 1/8 teaspoon peppermint or raspberry extract, 1/2 teaspoon grated orange or lemon zest, or 2 tablespoons of super concentrated cold espresso or earl grey tea. As for the coating, you don&amp;#039;t have to use traditional cocoa powder. You can use some teeny pink or red nonpareils, confectioners&amp;#039; sugar with a few pinches of ground cardamom or pink luster dust, very finely chopped nuts, or add cayenne and cinnamon to the cocoa for some heat. These truffles do have a tendency to get melty if not refrigerated, so unless you want your Valentine to be licking chocolate off your fingers (no judgments, if you do, of course), keep &amp;#039;em cold.  This article orginally appeared on Good Housekeeping.  Check this out: 7 Heart-Shaped Valentine&amp;#039;s Day Recipes       ---  Plus:   See more sweet and simple entertaining tips \u00BBValentine&amp;#039;s Day Crafts \u00BBValentine&amp;#039;s Day Recipes \u00BBThe Ultimate Valentine&amp;#039;s Day Gift Guide \u00BBDIY Weekend Home Decor Projects \u00BB "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.countryliving.com/food-drinks/a4956/make-your-own-truffles-good-housekeeping/>