Making Classic Chocolate Truffles
A good truffle relies on the quality of your chocolate; since there are only two primary ingredients, choose a bar with at least 60% cocoa solids. The process is less about formal baking and more about managing the temperature of your cream so it melts the chocolate without breaking the emulsion.
Control the heat to keep the texture smooth.
Avoid using chocolate chips, as they contain stabilizers that prevent a smooth melt. Use a heavy-bottomed saucepan to ensure the cream heats evenly without scorching.
- Heavy-bottomed saucepan
- Fine-mesh sieve
- Heat-proof mixing bowl
- Small melon baller or two spoons
What goes in.
- 8 ozbittersweet chocolate (60-70% cocoa), finely chopped
- 1/2 cupheavy cream (at least 36% milkfat)
- 1 tbspunsalted butter, room temperature
- 1/2 cupunsweetened cocoa powder (for rolling)
Stirring in concentric circles
When pouring the cream over the chocolate, start stirring from the center of the bowl in tight circles. Gradually widen your motion until the chocolate and cream unify into a glossy, dark ribbon.
The method.
Prepare the chocolate
Place your finely chopped chocolate and the butter into a clean, heat-proof bowl.
Heat the cream
Bring the cream to a gentle simmer in your saucepan. Once small bubbles form around the edges—do not let it reach a full rolling boil—remove it from the heat.
Combine
Pour the hot cream over the chocolate. Let it sit undisturbed for two minutes to soften the pieces.
Emulsify
Using a rubber spatula, stir slowly starting from the center. Continue until the mixture is uniform, dark, and shiny.
Chill
Cover the surface of the ganache with plastic wrap and refrigerate for at least 4 hours, or until firm.
Shape and coat
Scoop small portions of the ganache and quickly roll them between your palms. Immediately drop the spheres into the cocoa powder and roll to coat thoroughly.
Other turns to take.
Infused Ganache
Steep aromatics like crushed coffee beans, lavender, or orange zest in the cream while heating, then strain the cream before pouring it over the chocolate.
Crunchy Exterior
Roll the truffles in toasted, finely chopped hazelnuts or pistachios instead of cocoa powder.
When it doesn't go to plan.
If your hands get too warm and the ganache starts to stick, rinse your hands in cold water and dry them thoroughly between batches.
Keep the ganache covered in the fridge so it does not absorb odors from other foods.
If the ganache appears grainy, it has split; try whisking in a teaspoon of warm cream to bring it back together.
The ones that keep coming up.
Why did my ganache split?
This usually happens if the cream was too hot or if you stirred too aggressively. Keep the motion gentle and consistent.
Can I use milk chocolate?
Yes, but you will need to reduce the amount of cream slightly, as milk chocolate has more sugar and less cocoa butter, making it softer.