When we think of Valentine’s Day, our minds immediately wander to chocolate. The decadent confection that is given almost as frequently as socks on Christmas is ubiquitous with the mere mention of Valentine’s day. Why, though? Why did chocolate become the go-to gift for this particular holiday? Well, for one, it’s delicious. The melt-in-your-mouth feel of cool, creamy sweetness is unparallelled. And really, a heart-shaped box of gummy worms just doesn’t have the same romantic appeal of a box of chocolates, ya know?
There’s a ton of historical data on the connection between chocolate and romance out there, but we’re not interested in regaling you with facts and figures. We want to talk about making truffles for your sweetheart(s) on this Valentine’s day. It sounds daunting, but trust us, out of all of the goodies you could make, truffles are the easiest. When you throw some cultured whipped cream in the mix, it shows your loved ones that you’re really looking out for them by incorporating someprobiotics into their gift! If that ain't love, we don’t know what is.
So to make the cultured whipped cream, there are a few rules to abide by. First, cleanliness is a must. Run your jar through the dishwasher or just hand wash with hot and soapy water, but it’s imperative to make sure you’re working with a clean vessel. Second, make sure you’re using Heavy Whipping Cream (HWC for all of you keto folk). Half and half or lighter will not give you the desired result we’re going for. And lastly, timing is key! Leaving your whipping cream fermenting for too long or for too short of a time will create an undesirable result. We’re going for a whipped cream texture, not sour cream. Although you can create sour cream this way too, we’re just not using it in this application.
Cultured Whipping Cream Recipe
- 2 liter wide-mouth mason jar
- 1 liter of heavy whipping cream (avoid ultra-pasteurized if possible)
- 1/2 cup of culture (whey, buttermilk, or kefir)
- Place heavy whipping cream in your jar and add your culture. Mix well and use a GoFerment lid or a cheesecloth and rubber band lid, then store in a warm place away from sunlight. The top of a refrigerator is great where you can block the light with any dry goods you have stored.
- After 12 hours, you should see separation happening, where the whey is staying towards the bottom and the cream is thicker at the top. At this point, lid your jar and shake it gently to re-incorporate the whey back into the mix. If it doesn’t mix easily, just stir it up with a clean spoon. This is a good time to taste it (it’ll be more of a creme fraiche at this point).
- Leave your cultured cream alone for another 24 hours, then take a look. It will be thicker and have a tanginess to it, perfect for a truffle! Remove the cream from the jar and refrigerate.
Probiotic Dark Chocolate Truffles
- 2 oz. organic baking chocolate (100% chocolate)
- 1/4 cup organic powdered sugar or stevia
- cup cultured whipping cream
- Cocoa powder for coating
- Place a metal bowl that fits over a pot of lightly boiling water on the stove (your water should be above a simmer and below a rolling boil).
- Chop your chocolate in any fashion, then add the chocolate and the powdered sugar/stevia in the bowl and melt, stirring constantly.
- When fully melted, remove the bowl from the heat and whisk in the whipping cream until fully incorporated.
- Place your bowl in the fridge for 35-45 min (until the chocolate starts to set).
- Once set, use a soup spoon and scoop out around a tablespoon of chocolate.
- Working quickly, roll the truffle into a ball shape in between your palms (it helps if you coat your hands with a thin layer of butter or coconut oil as the truffle mix can be a little sticky), then roll in the powdered cocoa. You can also get super fancy and add in any other coatings such as flaky sea salt, crushed pistachios or pecans, crushed candy or any coating of your choice!
- Store in a sealed container in the fridge until you’re ready to woo your love with some amazing, hand-made truffles!