We were back in Charleston for a long Valentine’s Day weekend and volunteered to help at three different Valentine themed cooking classes at Southern Seasons.

We had to be at the Valentine’s Confections class by 2pm on Friday (to prep 3 hours before the class started – making candy is labor intensive!) Had a great/fun group of people in the class and there was chocolate everywhere!

We made: Pecan Praline Truffles, Pecan Pralines, Dark Chocolate Bourbon Truffles, Caramel Filled Chocolate Molds, Candied Citrus Chocolate Molds and Raspberry Macaroons with White Chocolate Buttercream. And they all got to take a box home.

Dark Chocolate Bourbon Truffles

12 ounces bittersweet chocolate, coarsely chopped
3/4 cup heavy cream
1/2 tsp espresso powder
1/4 cup bourbon

To dip Truffles:
1 pound bittersweet chocolate, melted to 90-93 degrees
1/2 cup coarsely chopped toasted nuts

In a saucepan, bring the cream and espresso powder to a simmer. Remove from heat and add the chopped chocolate. Let stand 2-3 minutes, then whisk until smooth. Stir in the bourbon. Chill until firm. About 3 hours.

Shape the ganache into 1 inch balls. Dip into melted bittersweet chocolate and place on parchment lined sheet pan. Top with toasted nuts.

Below are some of the students making candy:

Carmel Filled Pink Squeeze






Heart MoldPink Decorating