Casting Chocolate Truffles
Casting allows for consistent shapes and a clean finish that hand-rolling cannot achieve. It requires patience as the emulsion must be stable and the temperature of your chocolate managed to ensure a clean release from the mold.
Temperature control is your primary constraint.
Ensure your room is cool, around 68°F (20°C), to prevent the chocolate from blooming or turning dull during the setting process.
- Silicone truffle molds
- Heavy-bottomed saucepan
- Digital thermometer
- Offset spatula
- Piping bag
What goes in.
- 200g70% dark chocolate, finely chopped
- 150mlHeavy cream (minimum 36% fat)
- 20gUnsalted butter, room temperature
- 300gDark chocolate for the shell (tempered)
Creating the perfect ganache
Pour your hot cream over the chocolate in three stages, stirring from the center outward in small, tight circles until the ganache is glossy and uniform.
The method.
Prepare the shell
Brush or pour tempered chocolate into the silicone molds. Invert the mold over a parchment-lined tray to tap out excess, leaving a thin, even layer against the walls. Chill for 10 minutes.
Make the ganache filling
Heat the cream until it just begins to simmer. Pour over chopped chocolate, let sit for 60 seconds, then stir until smooth. Incorporate the butter at the end for a silky texture.
Pipe the centers
Transfer the cooled ganache to a piping bag. Pipe into the shell-lined molds, stopping 2mm from the top. Let it set at room temperature for at least two hours until a skin forms.
Seal the base
Spread a final layer of tempered chocolate over the top of the molds with an offset spatula. Scrape flush against the mold surface to create a flat base. Refrigerate for 20 minutes before unmolding.
Other turns to take.
Infused Ganache
Steep aromatics like dried lavender or Earl Grey tea leaves in the cream for 10 minutes before straining and pouring over the chocolate.
Textured Centers
Add a pinch of sea salt or a very fine layer of fruit reduction to the mold before piping the ganache.
When it doesn't go to plan.
Never let water touch your chocolate; even a drop will cause the ganache to seize and turn grainy.
If your chocolate isn't releasing, tap the mold firmly against the counter; the contraction from chilling should release the seal.
Use a thermometer to ensure your tempered shell chocolate stays between 88°F and 90°F while working.
The ones that keep coming up.
Why is my ganache separating?
The cream was likely too hot when added, or the chocolate wasn't chopped finely enough. Emulsify by adding a teaspoon of warm water and stirring vigorously.
Can I use milk chocolate?
Yes, but you must reduce the cream ratio because milk chocolate has a higher fat and sugar content and will be softer.