Even if you’re more cynical about the upcoming “holiday” or have no sweetheart to dote upon, Valentine’s Day is, at the very least, an excellent excuse to eat chocolate. Store-bought delights abound at this time of year, even for those avoiding dairy, but a homemade option will almost always trump the ready-made, in both taste and ingredients. Basic truffles can be whipped up in no time at all, giving them the added bonus of being a fantastic last-minute gift as well.
For me, however, I would much rather a bit more than just a nugget of intense, rich, and almost overwhelming chocolate- As decadent as they are, I must admit that I find them a bit… boring. Where’s the spice, the zest, the excitement? That’s why I immediately thought to revisit my chocolate cherry truffles from My Sweet Vegan. Composed primarily of fruit and cocoa, they’re actually a lesser evil when it comes to sweet confections!
A happy accident led me to use sweetened cranberries instead of cherries (I swear the bags looked exactly the same!), and going with the flow, I threw in a teaspoon of lemon zest as well. Rolling the slab of enriched fruit out between two silpats to a thickness of about 1/2 inch, a very small heart-shaped cookie cutter created a much more festive presentation than the standard hand-rolled spheres. After a quick dip into melted chocolate, I had a very sweet Valentine’s gift, indeed.
Fortunately or unfortunately, depending on how you look at the situation, these hearts were meant to be broken.