Making Dark Chocolate Ganache Truffles
A good truffle relies on the ratio of fat to cocoa solids. You want a ganache that sets firm enough to hold its shape at room temperature, yet yields cleanly when you bite into it.
Use high-quality chocolate, not chips.
Chocolate chips contain stabilizers that prevent them from melting into a smooth, silky ganache. Buy a bar with 60% to 70% cocoa solids.
- Heavy-bottomed saucepan
- Fine-mesh sieve
- Rubber spatula
- Baking sheet lined with parchment
What goes in.
- 8 ozbittersweet chocolate (60-70% cocoa), finely chopped
- 1/2 cupheavy cream
- 1 tbspunsalted butter, room temperature
- 1/4 cupunsweetened cocoa powder, for rolling
Creating the Ganache
The goal is to force the fat in the cream and the cocoa butter in the chocolate to bond. If the mixture looks oily, you have broken the emulsion; whisk in a teaspoon of warm cream to bring it back together.
The method.
Prep the chocolate
Place your finely chopped chocolate in a glass or stainless steel bowl. Smaller pieces ensure even melting without overheating.
Scald the cream
Heat the cream in a small saucepan over medium heat until it just begins to steam and small bubbles appear around the edges. Do not let it reach a rolling boil.
Combine
Pour the hot cream over the chocolate. Let it sit undisturbed for exactly three minutes. This allows the heat to penetrate the center of the chocolate pile.
Emulsify
Using a rubber spatula, begin stirring in small, tight circles in the center of the bowl. Gradually widen your circles until the chocolate and cream combine into a glossy, dark mass.
Incorporate butter
Fold in the softened butter until fully integrated. This adds a sheen to the finished truffle.
Chill
Press a piece of plastic wrap directly onto the surface of the ganache to prevent a skin from forming. Refrigerate for at least 3 hours or until firm.
Shape and dust
Scoop small portions with a melon baller or spoon. Roll quickly between your palms to form a sphere, then drop into a bowl of cocoa powder to coat.
Other turns to take.
Coffee Infused
Steep one tablespoon of crushed espresso beans in the hot cream for five minutes, then strain the cream before pouring it over the chocolate.
Sea Salt
Lightly dust the surface of the finished truffles with a tiny pinch of flaky sea salt.
When it doesn't go to plan.
Work quickly while rolling; the heat from your hands will soften the ganache and make it sticky.
If the ganache gets too soft while shaping, pop it back in the fridge for 10 minutes.
Sift your cocoa powder before rolling to ensure there are no hard lumps in your coating.
The ones that keep coming up.
Why did my ganache split?
Usually because the cream was too hot or the chocolate was stirred too aggressively. If it looks oily, whisk in a tablespoon of cold cream until it returns to a smooth state.
Can I use milk chocolate?
Yes, but you will need to reduce the amount of cream slightly, as milk chocolate contains more milk solids and fat and will not set as firmly as dark chocolate.
How real cooks make it.
No one’s shared their version yet. Be the first to put your kitchen on the map.
Cook this your way?
Share your version — your steps, your story. We’ll feature it right here.
Add your recipe