If you ask me, Valentine’s Day couldn’t come soon enough. In the past, I’ve been a bit nonchalant about the whole thing, but this year I love the idea of spreading more LOVE.
With so much uncertainty and angst going on in the world right now, and down right rudeness, it’s nice to focus on something positive and uplifting.
I’m someone who believes we all have a part to play in making the world a better place. For some, it’s tackling human rights issues in an very vocalized and public way (I commend those brave souls), and for others, it’s being kind and loving and accepting in our daily lives.
For me, it’s about being the best I can be and listening to that voice inside that knows right from wrong. It’s about supporting causes that tug at my heart strings. It’s using my own personal gifts and talents to be in service to others.
I’m not going to stop doing the things that make me (and those around me) happy. I don’t believe that’s the solution.
In times like these, I think it’s even more important to celebrate the little things.
I’m well aware making chocolate truffle hearts won’t fix the world’s problems. It isn’t necessary to point that out. But they just may be enough to brighten someone’s day.
Every positive imprint, as tiny as it may be, is a step in the right direction. Collectively, we can make a difference.
I encourage you to do your part. Find your way to show others you care. Big or small. No judging here.
Let’s do Valentine’s Day up this year! Are you with me?
Chocolate Truffle Hearts with Fleur de Sel
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Yields 10 heart-shaped truffles (1 inch)
Creamy and delicious dark chocolate truffles with a hint of salt.
- 3 squares (84 grams) good quality semi-sweet chocolate
- 1 1/2 TB. whipping cream
- 1/4 tsp. pure vanilla extract
- pinch of fleur de sel (sea salt)
- In a medium microwave-safe bowl, add chocolate and whipping cream. Heat gently for 30 seconds at 50% power (microwaves will vary).
- Remove from heat and stir until chocolate is melted and cream is incorporated. (If required, return to microwave and heat in 10 second intervals. Less is more in this case.)
- Stir in vanilla .
- Fill chocolate heart moulds, tapping on counter to even out.
- Top with a sprinkle of fleur de sel while still warm. For coarse sea salt, crush with the back of a spoon first.
- Place in the refrigerator until set (about 20 minutes minimum). Remove from mould.
- Store in an airtight container at room temperature for 3-5 days or in the refrigerator up to 2 weeks.
If preferred, use a double boiler instead of a microwave to heat the chocolate and cream. I found the heart-shaped chocolate mould at the dollar store.
Pin this recipe for later!
Looking for more sweet treat ideas for Valentine’s Day? We LOVE these skillet cookies!
Instagram Challenge for You!
I’d love to know what you did (or are planning to do) to brighten someone’s day. Share a photo on Instagram with the hashtag #spreadthelovewithsatori or leave a comment below.