Molding Chocolate Truffles
A molded truffle relies on the structural integrity of a tempered shell. When the temper is right, the chocolate snaps sharply and pulls away from the plastic, leaving a polished surface that looks professional and feels firm to the touch.
Master the temper before you mold.
Work in a cool room, ideally around 68°F. If the room is too warm, the chocolate will remain soft and refuse to release from the mold.
- Polycarbonate truffle mold
- Digital instant-read thermometer
- Offset spatula
- Bench scraper
- Piping bag
- Hairdryer (optional, for warming the mold)
What goes in.
- 500gHigh-quality dark chocolate (60-70% cocoa solids)
- 150mlHeavy cream
- 30gUnsalted butter, room temperature
Tempering for the Snap
Melt your chocolate to 115°F, cool it to 82°F by agitation, then gently bring it back to 88°F. This specific cycle aligns the cocoa butter crystals to create the contraction necessary for the shell to pop out of the mold.
The method.
Prepare the ganache
Bring cream to a simmer, pour over 150g of chopped chocolate, and stir until smooth. Emulsify with butter, then transfer to a piping bag and let it sit until it reaches room temperature.
Shell the mold
Fill the polycarbonate mold cavities with tempered chocolate. Tap the mold firmly against the counter to release air bubbles, then invert it over a bowl to dump out excess chocolate. Scrape the surface flat with a bench scraper.
Set the shells
Place the mold upside down on parchment for 10 minutes until the chocolate shell is firm. Ensure the edges are clean of debris.
Fill
Pipe the ganache into each shell, leaving a 2mm gap from the top. Do not overfill, or the base will not seal properly.
Seal
Pour a final layer of tempered chocolate over the filled cavities. Use an offset spatula to scrape the excess off in one clean pass. Chill for 20 minutes before tapping the mold firmly on the counter to release the finished truffles.
Other turns to take.
Infused Ganache
Steep dried lavender or coffee beans in the hot cream for 10 minutes before straining and pouring over the chocolate.
Liqueur centers
Add one teaspoon of dark rum or fruit brandy to the ganache once it has cooled to lukewarm.
When it doesn't go to plan.
Never wash your polycarbonate molds with soap; wipe them clean with a dry, lint-free cotton cloth to maintain their polish.
If the chocolate doesn't release, the mold was not clean or the chocolate was not properly tempered. Do not force them out.
Always check your chocolate temperature in the center of the bowl, not against the edge of the pot.
The ones that keep coming up.
Why are there white streaks on my finished truffles?
The chocolate was either not tempered correctly or it was stored in a space that was too humid or warm, leading to fat bloom.
Can I use chocolate chips?
No. Baking chips contain stabilizers that prevent them from melting smoothly and tempering correctly. Use couverture chocolate.
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