Dipping Chocolate Truffles
Dipping truffles requires a tempered chocolate coating that is thin, stable, and sets with a firm snap. The secret is maintaining the dipping chocolate at a low, consistent temperature while working in a cool room to ensure the shell sets before the center softens.
Temperature control is your primary obstacle.
If your room is too warm, the chocolate will remain tacky; if your ganache centers are too soft, they will collapse in the dip. Keep the ganache chilled until the exact moment you are ready to coat them.
- Digital thermometer
- Small deep-sided bowl
- Dipping fork or two-tined kitchen fork
- Parchment paper
- Baking sheet
What goes in.
- 12 ozhigh-quality dark chocolate (60-70% cocoa), chopped
- 24chilled ganache truffles, rolled and set
Tempering for the Snap
You must temper your dipping chocolate to achieve a smooth finish and a firm snap. Heat two-thirds of your chocolate to 115°F, remove from heat, stir in the remaining third until melted, and work with it once it cools to 88°F.
The method.
Prepare the workspace
Line a baking sheet with parchment paper. Keep your ganache centers in the refrigerator until the final moment.
Temper the chocolate
Melt the chocolate using a double boiler. Once it reaches 115°F, pull it off the heat. Stir in the reserved unmelted chocolate until the mass reaches 88°F.
The dip
Drop one cold ganache center into the chocolate. Use your fork to roll it until fully submerged. Lift the truffle out and tap the handle of the fork against the side of the bowl three times to knock off excess chocolate.
Slide and set
Slide the truffle off the fork onto the parchment paper. If you want a textured top, gently drag the tines of the fork across the surface before it sets.
Other turns to take.
Textured Finish
Roll the dipped truffle immediately in toasted cocoa nibs, crushed nuts, or sea salt before the shell hardens.
Drizzle Finish
Once the coating is completely set, dip a clean fork into contrasting white or milk chocolate and flick it back and forth over the row of truffles.
When it doesn't go to plan.
Keep your ganache centers firm by working in batches; only take 5-6 out of the fridge at a time.
If your chocolate cools below 85°F and starts to thicken, place the bowl over a pot of warm water for just 5-10 seconds to regain fluidity.
Avoid water contact at all costs; a single drop of steam will cause the chocolate to seize into a grainy paste.
The ones that keep coming up.
Why do my truffles have white streaks?
The chocolate was not properly tempered. This is called bloom and happens when the cocoa butter separates during cooling.
Can I use chocolate chips for dipping?
Avoid them. Chocolate chips contain stabilizers that prevent them from melting into a thin, pourable consistency suitable for dipping.