If there’s one thing Birchbox editors love more than beauty, it’s food. Specifically chocolate. When we requested that our members send us images of their recycled Birchboxes, we had no idea we were in for a culinary treat. If you saw our post yesterday you already know we have some very crafty members, but Kathy, aka @katopio, really blew us away with her truffles - safely stored in her birchboxes, of course.
Read on for Kathy’s Truffle Recipe!
This recipe yields about 20–25 small truffles, a little over the size
of a marble.
• 3.5 oz Chocolate (I recommend a good dark chocolate, at least 65%
cacao. Dark chocolate seems to be smoother, based on my experience)
• roughly around 1/3 cup Heavy Whipping Cream (The basic ratio of
chocolate to cream is 2:1)
Toppings — You can basically roll the chocolate in almost anything you
think you’d want to eat with chocolate. Here are a few suggestions:
• cocoa powder (I like to put a dash of cayenne pepper for some spice!)
• chopped nuts like pecans, walnuts, almonds, pistachios, etc.
• crushed peppermint
• chocolate (It’s fun to mix different chocolates: white, milk, dark,
extra dark, etc.)
• Nutella (favorite: dip the truffle in nutella, then melted
chocolate. omg so good!)
• powdered sugar
1. Break up / chop up your chocolate and place in a microwave safe shallow bowl.
2. Pour cream all over the chocolate
3. Microwave for 30 seconds then stir what you can — not all the
chocolate will be melted.
4. Microwave for another 30 seconds and stir again. More chocolate
should start to melt.
5. Microwave for a final 30 seconds, and stir until it’s all fully
incorporated and is silky in texture. (you could also melt the
chocolate in a double broiler, but this is just easier)
6. Put in the fridge to set. I often leave it overnight, but a couple
of hours will also do the trick.
7. After it’s set and you’re ready to roll your truffles, remove the
dish from the fridge and let it sit out for a bit, especially if it’s
too firm. You want it to be slightly soft so that it’s easy to scoop.
(But don’t wait too long that it easily melts in your hands.)
8. Prep your toppings. Fill a couple of ramequins, or small dipping
bowls, with your toppings of choice.
9. Using a spoon or a small scoop, start scooping out some of the
chocolate and roll it between your palms to make a ball. If the
chocolate easily melts when you’re rolling them, pop the chocolate
back into the fridge to set up again. You’ll only need about 20
minutes setting time and it should be ready set enough to get back to
10. Plop them into one of the ramequins and swirl it around so the
whole truffle is coated. (If you’re dipping in melted chocolate, make
sure the chocolate is not too hot that the truffle melts into it.)
11. Set them on a lined baking sheet to set.
12. When you have all your truffles completed, put them back into the
fridge for just a bit to completely set. Roughly 10 – 20 minutes. (or
enough time to prep your Birchbox as a container to hold these
Keep them in the fridge or a cool area so they don’t melt. They keep
well for about a week, though I’m sure they’d be all gobbled up before
a week passes!
For some of our favorite (non-foodie) treats check out the Birchbox Shop.