Molding Chocolate Truffles
Molding truffles requires a steady hand and precise temperature control to achieve a thin, crisp shell with a smooth, ganache center. You achieve this by coating a chilled polycarbonate mold with tempered chocolate, tapping out the excess, and filling the resulting shells once set.
Temperature is your master
Work in a cool, draft-free room to prevent the chocolate from seizing or blooming. The chocolate must be tempered correctly to release cleanly from the mold.
- Polycarbonate chocolate mold
- Digital infrared thermometer
- Offset spatula
- Bench scraper
- Piping bag
What goes in.
- 500gDark chocolate (min 60% cocoa solids)
- 200mlHeavy cream
- 30gUnsalted butter, room temperature
The Snap and Shine
Temper your chocolate by melting it to 115°F, cooling it to 82°F on a marble slab, and warming it back to 88-90°F. This aligns the cocoa butter crystals for a glossy finish.
The method.
Prepare the ganache
Bring cream to a simmer, pour over 250g chopped chocolate, let sit for two minutes, then whisk until smooth. Stir in butter, let cool to room temperature, and transfer to a piping bag.
Shell the mold
Fill mold cavities with tempered chocolate. Tap the mold firmly against the counter to release air bubbles, then invert over a bowl to dump out excess chocolate.
Clean the edges
Use a bench scraper to swipe across the mold surface, removing excess chocolate so each cavity has a clean, distinct edge.
Fill
Once the shells are set, pipe the ganache into each cavity, leaving 2mm of space at the top to allow for the final seal.
Seal
Cover the mold with a final layer of tempered chocolate. Scrape flush and refrigerate for 20 minutes until the chocolate pulls away from the mold sides.
When it doesn't go to plan.
Polish your molds with a clean cotton cloth before use to ensure a high-gloss finish.
Never put your molds in the freezer; the rapid temperature change will cause condensation and ruin the temper.
Test your temper by spreading a small amount on parchment; it should set hard and glossy within 5 minutes at room temperature.
The ones that keep coming up.
Why are my truffles stuck in the mold?
The chocolate was likely not tempered correctly, or the mold was not clean. Proper temper causes the chocolate to shrink slightly as it sets, which is what allows it to release.
Can I use white chocolate?
Yes, but the tempering temperature curves are lower. Melt to 110°F, cool to 80°F, and work at 84-86°F.