Chocolate! What’s not to love? When I started seeing teasers for Krista Davis’ new book, THE DIVA STEALS A CHOCOLATE KISS, I knew that I would want to read it the second it came out…and I wasn’t disappointed!

Sophie Winston, a domestic diva who effortlessly puts together parties, weddings and celebrations, is hired to organize the sixtieth anniversary celebration of Amore Chocolates. The grand party is held at the family’s mansion and all is going well until Sophie finds out that the patriarch and CEO of Amore Chocolates, Joe Merano, is missing. The family insists on keeping it a secret, hoping that the party and anniversary celebration will be a success but then Sophie stumbles upon the body of one of the guests. Sophie does not want to get involved in this murder, especially since her ex-boyfriend is the Homicide Investigator. However, the missing CEO’s mother, Nonni, convinces her to help the family. It doesn’t take long for Sophie to become thoroughly involved in finding the missing man and solving not one, but two murders. In addition to the mayhem, Sophie finds her hands full trying to juggle an ex-husband, an ex-boyfriend, a new romance…and figure out who is leaving boxes of chocolate on her front doorstep.

I so enjoyed this book and loved how each chapter started with advice on chocolate given from either Sophie’s or Natasha’s (Sophie’s nemesis and ex-husband’s girlfriend) point of view. In addition to great facts and advice, Krista has provided numerous chocolate recipes at the back of the book…all which sound incredibly delicious. I was drawn to the Homemade Chocolate Truffles because there is something wonderful about rich creamy chocolate melting in your mouth… I’ve never tried my hand at making candy, especially Chocolate Truffles, but Krista’s recipe and directions made it sound easy. And just like her delightful book, her candy did not disappoint!

Many thanks to Krista for allowing me to share her delectable confection with you!

As you know if you’ve read many of my posts, my husband cannot consume dairy so I created a Vegan version, which I’ve included at the bottom of the page. While not quite as creamy as the original recipe, it is still extremely satisfying and rich.

 

 

 

Homemade Chocolate Truffles

Please note: The flavor of truffles depends heavily on the quality of the chocolate. I recommend using a bittersweet or semisweet Belgian chocolate.

Ingredients

8 ounces bittersweet or semisweet chocolate
1/2 cup heavy cream
3 tablespoons liqueur, optional (Kahlua, Grand Marnier, or Chambord)
Unsweetened powdered cocoa, finely chopped nuts, toasted shredded coconut,or Swedish Pearl Sugar (which doesn’t melt!)
Optional: White chocolate for coating (see below for further directions)

 

 

Instructions

Chop the chocolate into small pieces.

 

Heat the cream until almost boiling (190 – 195 degrees)

 

Pour over the chocolate and stir until smooth.

 

Refrigerate.

If using liqueur, stir in after the chocolate cools (to about 90 – 100 degrees) but before it begins to set.

After two hours, set out a tray or large plate with cocoa powder, finely chopped nuts, toasted coconut or Swedish Pearl Sugar.

 

 

Take a small scoop of the chocolate mixture and roll it into a ball.

Roll the ball around in the cocoa, toasted coconut, nuts or Pearl Sugar until covered, then place on a tray.

 

Repeat until all the truffles have been made.

Chill until set.

White Chocolate Coating

Ingredients

4 – 5 ounces white chocolate (I prefer Bada Bing Bada Boom chocolates by Chocoley since they don’t have to be tempered, but any high quality white chocolate will work.)
Assorted colored sprinkles or sanding sugar as desired

Instructions

Roll the chilled truffle mixture into balls and place back into the refrigerator for at least 30 minutes or longer.

Melt the white chocolate in the microwave for 30 seconds. Stir.

Return to microwave and heat in increments of 10 seconds, stirring after each time, until thoroughly melted.

Use care to not overheat or allow the chocolate to come in contact with any water or steam as this will cause the chocolate to seize and become grainy.

Remove 2 or 3 truffles from the refrigerator and quickly dip each one into the melted white chocolate.

Sprinkle with choice of sprinkles or colored sanding sugar before white chocolate has a chance to set. It will set quickly since the dark chocolate truffle is cold.

Return dipped candies to the refrigerator and repeat with remaining truffles.

Truffles are best when served at room temperature.

 

 

 

 

 

Vegan Chocolate Truffles

Ingredients

8 ounces bittersweet or semisweet chocolate (use high quality chocolate with no added milk)
1/2 cup full-fat canned coconut milk
3 tablespoons liqueur, optional (Kahlua, Grand Marnier, or Chambord)
Unsweetened powdered cocoa, or finely chopped nuts, toasted coconut, or Swedish Pearl Sugar (which doesn’t melt!)

Instructions

Chop the chocolate into small pieces.

Heat the coconut milk until almost boiling (190 – 195 degrees)

Pour over the chocolate and stir until smooth.

Refrigerate.

If using liqueur, stir in after the chocolate cools (to about 90 – 100 degrees) but before it begins to set.

After two hours, set out a tray or large plate with cocoa powder, finely chopped nuts, toasted coconut or Swedish Pearl Sugar.
Take a small scoop of the chocolate mixture and roll it into a ball.

Roll the ball around in the cocoa, toasted coconut, nuts or Pearl Sugar until covered, then place on a tray.

Repeat until all the truffles have been made.

Chill until set.

Best served at room temperature.

 

 

Tip

To toast shredded coconut, heat in a heavy-duty skillet over medium-low heat, stirring constantly. As soon as the coconut begins to brown, reduce heat to low. When golden brown color is achieved, immediately remove coconut to a cool plate to prevent it from burning.