A healthier option is to use almond milk instead of whipping cream.
A) these aren’t supposed to be “healthy” and almond milk is basically water and corn starch so not most dietitians definition of “healthy”
B) If you use almond milk, it’s not a truffle. And to be blunt, I’m tired of seeing people try to ruin recipes with their low calorie versions.(I sport a six pack) It’s called moderation Lisa. And heavy cream is more nutritious than almond milk unless it is enriched. If you enrich heavy cream with the same vitamins it would be no contest. Stop ruining recipes with corn starch nut water!! “substitute the chocolate with asparagus for a healthier version”
Maybe I’m just an idiot, but I ended up with my ganache splitting because the instructions weren’t specific enough. I did some research: the cream doesn’t actually have to be that hot due to the low melting point of chocolate, and it’s important to let it sit 10min before refrigerating, which this recipe doesn’t mention.
The recipe says “allow to cool, THEN place in the refrigerator”. Thanks for pointing it out tho, I would have missed it as well.
Hi,I love to make truffles but my husband likes them sweeter so I add powder sugar to the mixture .I just use semisweet chocolate and heavy cream then add sugar to taste while warm.
I note than one person successfully substituted the cream for coconut milk. Has anyone ever tried using soya milk instead of cream? Was it a success?
Excellent! Successfully made 36 of these, supplementing the whipping cream for coconut cream and added a tablespoon of brandy. I rolled the balls in cocoa powder, chopped pistachio nuts and vermicelli. They’ve gone down a treat and everyone complimented me on them. THANK YOU.
Wow, just made these with Lindt 85% bars and they turned out QUITE bitter! Rolling them in powdered sugar saved them, but just barely. I think the high cocoa content also made them firmer. No real need to chill them before scooping; I just let them cool on the counter for a bit, and they could be immediately rolled in the topping.
Hi Jacqueline, well 85% is quite bitter and dark chocolate, so that doesn’t surprise me.
Can I freeze these?
Hi, Idid first step, tried to form a ball, but too sticky not forming.
what should I do?
Hi Eileen, perhaps put the mix in the freezer for 10 minutes or so?
I’ve had them in the freezer for 2.5 hours and still can’t form the balls.
Should I remelt all and start again?
You could try melting them again in the microwave or over a double boiler so the chocolate doesn’t burn, and then adding a little bit more chocolate. Could be the cream wasn’t high enough fat content for the truffles to firm up properly.
Yield does not make 30-40 but more like 19-20
Depends on how large you make them.
How long will these last in the fridge? I need to make 150 for a wedding that’s in one week? Will they be okay in the fridge for that long or should I freeze them? Thanks!
Can I put this truffle mix in a candy mold?
How long do u leave the wipping cream to simmer?
Hi Meher, you are just heating the cream so that it is hot enough to easily absorb the chocolate, so all you have to do is heat it until it is simmering.
uh-oh, I didnt read the recipe properly and i just mixed melted dark chocolate with 300g of thickened cream (whipping cream) straight from the fridge without heating it. the mixture went light and fluffy, its chilling in the fridge now. hope it turns out ok!
What would be the shelf life of this truffles. Is it that I have to keep it refrigerated until it gets completely consumed?
Hi Minju, because they contain cream, you should keep them refrigerated.
HI, Years ago I made this recipe except it had powdered ginger snaps and a little burbon in the recipe but I have lost the recipe. Does anyone have that recipe?
I just made these and have left the ganache sitting in the fridge for over 4 hours now, but it still hasn’t hardened and is way too creamy to roll into balls. Only the top layer hardened. Did I do something wrong?
Ganache is a basic 50/50 thing. Half cream and half chocolate. So, if your chocolate is less than 50% of the mix it will be soft. If the chocolate has too much milk in it already, such as sweet chocolate, and/or chocolate that is less than 50 or 60% chocolate, then your ganache could be too soft. If it was whipped too much, it can be too soft, or maybe even if the cream was over cooked, or was contaminated with something you didn’t know was in your bowl, mixer, or sauce pan.
The proper ratio to make truffles successfully is 2:1, i.e. 2 parts chocolate to 1 part cream. A small kitchen scale can help to weigh the ingredients and ensure success.
You can really use just about anything with the word “extract” in it as a flavoring, although you do have to adjust the amounts. Of course, some combinations taste better than others.
These look yummy…. can I use other alcohols such as brandy, rum etc and how much would I use? The same amount as amaretto? Also I assume to make orange truffles I would just add the rind of a Clementine to the cream?
I have made them with grand marnier which worked out great!
Hello! If I use a vanilla bean instead of a vanilla extract? How much would I need? Thank you!
i have some lindt 85% dark chocolate, so just heavy cream & no sugar? wouldnt that be awefully bitter? your recipe sounds terribly easy & fun!
I love this recipe!!
Oh dear! My first effort at making truffles was a disaster… The ganache was SO HARD it broke when I tried rolling and shaping it into a ball. Can anyone tell me what to add to make the ganache softer and creamier? Or even just softer to push into a ball shape? I put them in the fridge for a few hours and when I came home I had them out of the fridge for two hours and the ganache is still breaking when I try to shape it….. Any advice welcome. Thanks, Emily
Place mixture back on hob and melt then add more cream, the mixture must coat the crack of a spoon, refrigerate again….should work.
Saute habaneros in a tab or two of butter and add the butter to the cream!!! Spicy chocolate yum!
Just tried this, and learned the hard way that there’s something called “split ganache”. That is, the mixture separates and you have globs of soft chocolate swimming in oil. Apparently this is not at all uncommon. I was about to throw the whole mess out, but Googled the phenomenon and got some solutions. I ended up putting it in the bowl of my stand mixer and whisking the you-know-what out of it for a minute, which brought it back together.
Before making this, I read several other very similar truffle recipes. Oddly, none of them warn of the danger of the mixture separating, or tell you what to do if it does.
Thanks for the heads up! Do you think this happened because you had less than a 50/50 mix cream/chocolate?
Hi there! I love truffles, but have had to give them up because I can no longer have dairy. Do you suppose I could use the cream in a can of coconut milk in place of the heavy cream? These do look really delicious, by the way! And this sort of treat is really not too bad for you if you consider the fact that fats are now being recognized as a needed aspect of a healthy diet. If we use quality ingredients, this may even be considered a health food ;)
Hi Megan, hmm, no idea about the coconut milk cream. If you try it, please let us know how it turns out for you! I’m sure others are in the same boat.
Hi Megan, Yes! You can use coconut cream. A chocolate maker in my area makes them with coconut milk, so I tried it in this recipe. I used Coconut cream (Savoy Brand, 70%). I shook the can and just used the complete liquid, ie, not skimming the cream off the top. For the chocolate I used Enjoy Life chocolate chips. I added raspberry flavoring. They are quite good and they were easy to roll. My guess is that it would work with full fat coconut milk (not light) with a brand like Thai Kitchen. Best wishes!
I’m looking for a recipe I lost years ago. It involved Semi Sweet choc chips, orange juice and vanilla wafers, I think. After chilling the balls you rolled them in red and green sugar. Made these around Christmas time. They were stored in a tin can for a couple of weeks before being ready. Has anyone ever seen such a recipe? I would love to have it once again.
Go to gooseberrypatch.com and look up chocolate orange balls It may be what you are looking for
Your truffles always come out good for me. I am making sugar free truffles for a friend this Christmas season. I found Hershey make a sugar free chocolate chip. Cannot thank you enough for this tasty, flavorful easy recipe,
I roll mine in chocolate jimmies, better than the high dollar candy stores
Made these last night, and they turned out perfectly. We only got 12 from the recipe, but I made them the size I usually see at a chocolate shop. Worked very well.
with the bittersweet chocolate being unedible, does the milk, mint alone make them sweet enough to eat?
If you find bittersweet chocolate inedible, then likely the milk and mint alone will not make these sweet enough for you.
Hi we’re about to make this as a mothersday present in a private school and I wanted to ask how do you melt the chocolate, it’s not mentioned anywhere in the recepie is it just that you pour the heavy whipping cream that is simmering over it and it melts by itself?
I am helping my future sister in law plan her wedding. Right now, we’re working on the wedding favors. Kelly is giving the reception guests a single truffle. We’re making these and rolling in edible glitter. She and I began looking for packaging, and we found the cutest favor boxes from Box and Wrap! These boxes fit a single truffle, and the boxes come in all colors.
Having an international bake sale and I’m making these at the moment! Ganache already tastes amazing! Thanks for the recipe; you’re helping us out a lot!
What is the shelf life of chocolate and cream truffles sealed in an airtight container and refrigerated? Can you freeze them? How far in advance can you make them?
I would say about a week or so in the fridge and a few months in the freezer. I haven’t really kept them around for longer than a few days myself, though. ~Garrett
If you wanna be really creative, use white chocolate instead of the bittersweet chocolate. Other toppings you can use are powdered sugar, sprinkles, melted white chocolate or chocolate syrup.
Made the Cardamom version….and they were incredible!!! I used Cardamom extract instead of the pods. Also in my opinion 2 pods suggested here may not give enough flavor. I would go with steeping 5-6 pods.
Thanks for the recipe.
Delicious– I used Lindt 70% and rolled the truffles in unsweetened cocoa.
The chocolate actually “broke” on me, but I used a trick I learned on another website: put the whole mess in a double boiler, separately heat a few tablespoons more of cream, and stir it in. Smooth texture restored.
Good trick! ~garrett
This may seem like an odd question, especially nearly three years after the recipe was posted, but…does anyone know whether substituting milk-sweetened carob chips for the chocolate and carob powder for the cocoa powder would work well? I would love to make these for the holidays!
No, carob cannot be substituted for the chocolate. Carob powder can be used for the cocoa powder. ~garrett
Hello. I have a question about these, as they do look delicious, and I want to make them, but if I make them tonight and refrigerate over night, will they be able to survive a 20 minute car ride without melting? Because we are having a family barbecue tomorrow, and these look amazing, but I don’t want them to melt.
They will mnake the car ride just fine. ~Garrett
Hi- I have a question- I need to make these ahead and saw that in one post Garrett said it would be fine to freeze the truffles; in another he said that it might not be a good idea…. Has anyone tried it? How did they come out? They sound as if they would be scrumptious. Am planning on adding a bit of Cointreau to them. Thank you!
Valerie, here’s the thing. You can do it, but I wouldn’t suggest it as it might cause them to sweat or take on a mottled appearance when you defrost them. These take so little work that I would just make them the day you need them. ~Garrett
I love this truffle recipe! I wanted to try it this time with a coffee flavor. I was wondering if I could mix in a cafe’-style beverage mix while heating the cream. It normally mixes into milk. The ingredients are: Sugar, instant coffee, artificial flavor, and milk protein. If I were to use some of that would it ruin the ganache?
Sounds fine. ~Garrett
Hi, how do you get nuts to adhere to the truffles?? I tried toasted almonds, but found as one other person had, that I had to warm them in my hands to get the nuts to adhere. Any better way?? They’re tasty but a pain!!!
Nope, you just have to get a bit dirty. When you first form them you should be able to roll them pretty easily in finely ground nuts though. ~Garrett
I’m not sure I understood how to make strawberry flavored truffles, any suggestions? I was thinking of using white chocolate ganache…..but now sure how to infuse with the strawberry flavor.
You could grind up some dehydrated strawberries and roll the truffles in that. ~Garrett
I also had trouble with the hardness of the ganache. I wonder if it’s a geographic/seasonal problem? Sacramento is sunny & warm year-round, whereas I live in the cold mountains & my house was wintry when I was making these. The ganache was in the fridge less than an hour & came out candy-bar hard. Next time, I’ll let it solidify on the counter & check it within 30 minutes. Lastly, I’m curious if the truffle recipes that add a small amount of corn syrup prevent this overhardening from occuring?
That could all be a very distinct possibility. As for the corn syrup, yes, it would help keep things soft. (As for Sacramento being sunny and warm year round, well, maybe we’re just sissies, but it’s 54F and raining outside this week.)~Garrett
Thanks Garrett. They actually turned out okay. (Or maybe my husband is just being kind?) But next time I will put the cream on higher heat and taste the difference. Thanks for your fast response! Have a Merry Christmas!
I have a question – I made these with a 72% cacao bar and 1/2 cup heavy cream as the recipe calls for. I stirred the cream continuously until it was very thick and had cooked down considerably. I never let it get to the point that it was bubbling though. (maybe I didn’t heat it up enough?) After making the truffles, I let them cool on counter for about 45 minutes and then put them refridgerator. I checked on them after an hour and they were hard as a brick. I took them out and left them on the counter overnight and they never softenend! I put the oven on 190 and put the bowl in and melted the chocolate again. I’m waiting on them to cool again now and will shape them into balls. I made them in a metal bowl? Is that okay? Is there anything that I did wrong?
I have made a ton of other recipes from your site and I get so many compliments. I have to say – YOU ROCK!!! :-)
Thank you so much for your help!
The cream shouldn’t have been cooked down at all. I would say you needed to increase the heat. The bowl being metal doesn’t matter. I am not sure if you can recover this but give it a shot. ~Garrett
Let it set on the counter for over an hour and it still didnt come out in ball shape when I used a melon baller. Broke all up big time. Should have come out smooth. Seems like one ingredient was left out or something.
Catherine, this is the base recipe for truffles of any kind. Nothing is missing. Without more information on what you did I can’t begin to guess. ~Garrett
I made these and they came out horribly. I couldnt even ball them up the mixture was so hard!! Did you forget an ingredient? I followed the recipe to the letter!
You let the ganache stay in the fridge too long. Just let it sit on the counter a bit to soften up. ~Garrett
An update – I made these on Friday for a get together Saturday, and while a big pain to roll them out (because they DO melt – quickly!), they tasted delicious with the Cafe Patron. I put them in a tin in the garage to keep cool (I live in NY, temps have been 40s during the day and 20-30s at night), and when I took them out last night, they were a little melty – not misshapen or deformed, but it’s like they ate the cocoa powder I rolled them in. So although they looked like little lumps of coal, they tasted divine! :)
Garrett! I’m having a dinner party on Saturday and these would be great to make. I love Amaretto, so normally I’d use that. However, I have a bottle of Cafe Patron – coffee flavored tequila. It’s delicious. Do you think it would be ok to use that instead of the other flavorings? Thanks!
Sounds delicious to me! ~Garrett
These truffles look great! How do you think rum extract would work as a base flavour?
My opinion is that a bit of rum makes everything better. ~Garrett
The truffles did not turn out for me, I used bittersweet chocolate from Trader Joes, 72%. The ganache got really hard in the frig and I could not roll it. It also was not sweet enough, just tasted like a bitter sweet chocolot bar .. not good. What did I do?
Billie, nothing went wrong with the recipe. The truffles will be as bitter as the chocolate you used. Notice that the recipe doesn’t ask for sugar. As for it being too hard, it means you left it in the fridge for way too long or weren’t using a good spoon to roll up the truffles. ~Garrett
I’m making these shortly and am from England. How much is 1/2 a cup in grams?
It’s impossible for me to say. A cup is a measure of volume whereas grams are a measure of mass. Simply Recipes has a measurement converter you can use for any other inquiries, but for the record 1 US cup = 0.25 liters (rounded up). ~Garrett
This recipe looks great. I’m wanting to make some for my desert reception for my wedding. How far in advance can I start to make them? Can they be frozen?
I would make them the day before they’re needed. Freezing them may cause them to melt or sweat or even cause the fat to separate. ~Garrett
Having strained the ganache and refrigerated it overnight i seem to have a two layer mix with the chocolate at the bottom with a layer of butter on top. What happened? and is it all still useable?
Hmm… sounds like it wasn’t mixed well. You shouldn’t strain the ganache, just any solids from the heated cream before adding the cream to the chocolate. ~Garrett
Thanks for this simple recipe. Can’t wait to make these this afternoon! I have one question… I wanted to gift these in confection boxes for Christmas. Do you think they can keep at room temperature for a couple days? Thank you.
Too much dairy to store at room temperature. Best to keep them in the fridge. ~Garrett
As I am making some truffles for christmas presents I wondered if I could freeze them to make them last long enough?
Should be fine. ~Garrett
Thanks for reminding me – time to continue my mission to make the perfect truffle!
Some suggestions, in case anyone’s interested. I usually add a tablespoon or two of butter and heat it up with the cream. It gives a really nice smooth texture. The best thing to do with this is freeze the truffles once you’ve rolled it into balls, then coat (thinly) with melted chocolate. If you serve them at room temperature, the chocolate is still crisp on the outside, but the inside is really soft and smooth (apparently it’s better than sex…).
You can use white or milk chocolate instead of dark (70%), but it still needs to be good quality real chocolate. Some supermarket 70% chocolates are good enough to make truffles out of, but some are not – you’d have to experiment. Make sure you don’t get any water on the chocolate or you’ll ruin it.
For lemon truffles, you could make white chocolate truffles and add lemon zest to the cream when you heat it, or use a lemon flavouring instead of liquer. If you really wanted to use peanut butter, maybe a milk chocolate truffle would be best and you could just swirl the PB through the ganache once it starts to firm up.
If you have trouble rolling them, chill the ganache for longer so it firms up, then dust your hands with cocoa powder or icing sugar (confectioner’s sugar), like you would use flour when you roll pastry.
I think truffles are probably the easiest way to impress people, thanks for this!
This was perfect for a bag of dark couverture chocolate that my dear, selfless boy brought back from his last trip home. I think he was angling for brownies, but he’ll be getting truffles instead – three half-batches, in peppermint (using peppermint essence, because I had some to hand); Turkish delight (using 2tsp of rose water, and rolled in vanilla sugar, tempered with cornflour), and spiced orange, using strips of orange zest, vanilla, cinnamon and a pinch of cayenne pepper for heat. Yum!
I made this for Valentine’s Day. I never knew making truffles was so easy! My life will never be the same again… really.
I made these not to long ago for my husband who is not much of a sweet eater. So to satisfy my chocolate need and his lack of it, I added a few “special” ingredients to make it worth his while. One batch I made with tabasco, one with chili powder (there is a cocoa chili powder from McCormic that is divine) and one batch with chopped jalapeno and tequila. To my surprise…they were all OUTSTANDING!!!
These turned out great, I found it was best to leave the ganache in the fridge for at least 4 hours before shaping them.
I did the cinnamon and cardamom version, and rolled them in a mixture of powdered sugar (⅓ c.), cocoa powder (2 tbsp), and cinnamon (1 tsp).
I also did a cinnamon and cayenne version. For dusting, I added a pinch of cayenne to the mixture I used with the other truffles. During the steeping stage, I put in a cinnamon stick and a heaping tsp of cayenne. These turned out very hot, like I’d planned, but other people might want to just use ½ tsp of cayenne in the cream.
Both types turned out great, I used Guittard chocolate. I mixed milk and semisweet together, in equal parts for the cardamom truffles, but mostly semisweet for the cayenne.
Thanks for this recipe! It’s simple, and easily customizable.
I am going to make these tomorrow! I was thinking of making half the batch orange flavored. Should I just infuse the cream with orange zest? Could I also put some finely shredded zest in with the chocolate?
I would just infuse the cream, that way you are sure you have only pure chocolate to bite into and no bits of zest. ~Garrett
I just made these and Yum! I do have a question, is the 8 oz. of chocolate by weight or by measure? I had a 12 oz. bag and when I poured it into a measuring cup it read 16 oz.
Thanks for your help.
By weight, I use a putzy little scale I found for $5 that does the trick. ~Garrett
Should I use unsweetened cocoa powder? I went to the store last night to get all my ingredients but found a few different types of cocoa powder.
Yep, go with that. I personally prefer the slightly bitter flavor. ~Garrett
I made a batch infused with cinnamon in the cream and rolled the final product in ground cinnamon. Wonderful for those who like the spicy/sweet combo!
I made these truffles last night using Ghirardelli 60% and 2 tablespoons of hazelnut liqueur for flavoring. They’re delicious! I just attempted to roll the truffles in chopped hazelnuts, but the nuts didn’t seem to stick too well. I had to rewarm the truffles with my hands in order to get the hazelnuts to adhere. Because of this, if you’re planning on using nuts as a coating I’d suggest saving yourself some time and rolling the truffles in chopped nuts as you initially form them into balls.
Thanks for the great recipe!
How about flavoring with whiskey?
Also – I used 1/3 Lindt’s intense mint dark chocolate and 2/3 70% dark chocolate, since the only mint leaves I have here in Israel are spearmint (too sweet!). The ganache is still in the fridge but I’ll let you know how they come out.
Question: I’ve heard that the quality of chocolate is determined solely by the percentage of cocoa in it. I just can’t believe that a supermarket brand 70% chocolate is the same as Scharffen or Lindt. Thoughts?
This recipe looks incredible and I am DEFINITELY making some for Valentine’s Day!
Quick question: how should the chocolate be prepared when adding it to the heated (and flavored) cream? Most ganache recipes say that the chocolate should be finely chopped in order to get the correct consistency when blending the two ingredients (choc. and cream). Is this the best method for this recipe as well?
You are correct, Helena. If you are using a bar, break it up. If using chips, then don’t worry about it. ~Garrett
I would like to try out your choc truffles for V day. Just to check, do u know if Ghirardelli chocs are sold in Singapore? Prior to using the choc, I need to melt it first ya? Sorry for the questions…1st timer! ;-)
I have no clue if they sell in Singapore, sorry. And you will melt the chocolate using the heated cream. ~Garrett
I’m definitely digging into these for v-day.
I am looking forward to trying your recipes (almonds and mint), but some of the commentator’s ideas are great, too! Lemon, Orange, White.
I’ve made them before, as PB truffles. I have a recipe for Cayenne truffles (tastes super wonderful), and I’ve had some interesting chocolates, with pepper in them (the black kind), but I wouldn’t know where to start with those.
I am wondering, if i wanted to make blueberry truffles or strawberry (for a new birth), how would I go about that? Have you ever had pieces of berries in there?
Hey Dawn, the truffles are only a bite or two, so if you add berries, maybe just try to mash them up into the cream to steep it and then strain, that might give you the subtle flavor you are looking floor. Using dried fruit would make them a bit lumpy when you rolled them I think.
Another idea would be to buy the berries dehydrated (usually found at Co-Ops, Whole Foods, etc) and grind them into a powder, then roll the truffles in that.
Personally, I want to add some Chinese Five Spice in my next batch or steep the cream with some tarragon. ~Garrett
I love your idea about the mint/cinnamon+cardamon! My recipe only hints at flavoring the truffles with liqueurs and I wasn’t creative enough to discover any other way to flavor them on my own. Thanks for the great idea, just in time for Valentine’s Day!
Also – with regard to shaping the ganache – you (like my recipe) make it sound easier than it is. The first time I tried to make truffles, it was a complete disaster. Since then, I have progressed through a number of methods (including the melon baller technique) until I have finally settled on using silicone ice cube trays. Simply pour the ganache into the ice cube tray, freeze, pop out, and roll. (It helps, too, if you mist the trays with some cooking spray prior to pouring in the chocolate so that they pop out easier). The added benefit is that you can also create cool shapes since many of these silicone trays are pre-formed as hearts, stars, etc.
I love truffles. I made some for the first time at Christmas, and they were a huge hit. I put them at each place setting at a dinner party. I haven’t added any flavoring, but I’ll do it the next time I do. Great post, and as always, beautiful shots.
This looks delicious, similarly to previous recipes. This time it didn’t work out as well, I might be doing something wrong. First of all, I bought whipping cream (not heavy). When I put it on the hob, after a while it gets dark like caramel. Basically it is burning. Shall I lower the heat even more? Or shall I stop before? I don’t really know what I expect to get from that. Thank you.
Lower the heat and warm the cream slowly and it shouldn’t burn. ~Garrett
While I expect these would store less well, my favorite recipe calls for 1/4 cup cream (boiled down to about a tbsp), 6 oz chocolate, 4 tbsp butter, and a couple tbsp liquor for flavoring… with the cream boiled down like that, they last for at least 2 months in the fridge. They’re also harder to roll into balls, but I just cool it in a plastic wrap lined bread pan, and cut it into tiny squares. It’s great for Christmas, as you can make them any time in December.
I decided to add some sea salt to mine. The salt really gave this truffle a great flavor. Great recipe and totally amazing taste. I used Hershey’s Symphony bars and they worked great. Will be sure to make more for Valentines Day.
Another great base flavouring: espresso coffee.
Other alternatives but more daring: basil, rosemary, orange, tangerine, grapefruit and lavender. Use minute amounts of the latter, very easy to overdo and then it is really really disgusting.
Also I tend use at least 72% cocoa chocolate to make my truffles and prefer the use of mascarpone or creme the marron (chestnut cream). In case of the creme de marron, I do not use additional flavourings as the chestnut flavour need to come out.
We did chocolate truffles as part of our Christmas goodie plate, and they were quite a hit. We used Lindt dark and Riter Sport milk chocolates as our bases, and flavored the dark chocolate truffles with orange (1/2-1 t. orange zest simmered in the cream, then filtered out as explained in this recipe for the mint, etc.).
The milk chocolate truffles were more difficult to work with the first time we tried, so the second time around we used a little less cream and kept the ganache colder (freezer). We also used a melon baller to form the truffles so there was minimal melting from the warmth of our hands. To top these babies off, we used the crumbled remains of a failed attempt at almond lace cookies. Super rich and not really true to the spirit of the truffle, but oh so tasty.
I so love a good truffle and these look very good! Last time I made them I added some Turkish Delight that I finely chopped – bit sticky and messy to work with but well worth the effort :-)
Do I use unsweetened cocoa powder for the coating? Can’t wait for Valentine’s Day now.
Looks yummy! Wonder how the cacao’s percentage affect the final quality? Does it affect the mouthfeel and after-taste? Do you recommend a certain brand?
The higher the cacao the less milk and sugar in the chocolate and the more bitter it is. I use Ghirardelli 62% usually. ~Garrett
What would be the best way to turn these into lemon chocolate truffles? Thanks!
Probably to just shave in some lemon zest to the cream. ~Garrett
Looking through my recipes, I found this one for white chocolate truffles that uses the same ” melting method” as you do. Now I will have to buy the Ghirardelli white cocoa powder to roll your truffle recipe in.
1/2 cup heavy cream
1 teaspoon finely grated lemon rind
1/2 lb. white chocolate, chopped
1 tablespoon unsalted butter
1/2 teaspoon vanilla
confectioner’s sugar to roll balls in
1. Heat cream and lemon to a simmer
2. Remove from heat, stir in chocolate
3. Let sit for 5 min.
4. Add butter and vanilla, stir until smooth
5. Cover and chill for 3 hours
6. Scoop with teaspoon, on to waxed paper
7. Roll into balls, roll in confectioner’s sugar
8. Cover and chill for at least 2 hours
Some ganache comments:
I’ve kept it for at least a week in the fridge, and it appeared to be edible. It certainly didn’t smell or taste very spoiled. If you boil the cream, that probably helps preserve it.
Also, do not attempt to make ganache with chocolate candy coating. When people say, “it’s not chocolate,” it’s not just the taste. Covering chocolate will not make ganache. Also, if you try to make white chocolate ganache with covering chocolate, you will get something that tastes like vanilla elmer’s glue.
I love chocolate.
Quick question – how long can these be stored? Not that they’ll last long, but I’m wondering how far ahead I can make them.
These ones in the picture were kept in the fridge in some tupperware. They lasted for three days just fine by the time I ate them all. All and all, I would say five tops, but you obviously have far more restraint than I. ~Garrett
I am trying this right now! I had some cream and chocolate, I had to reduce the recipe a bit though. Also using ground cinnamon and no cardamom as that’s all that I have in my kitchen. I’m using the Ghirardelli chocolate chips, they always work well for me. The ganache already tastes amazing!
Can’t wait to try this, I love truffles. For Linda in Washington State – here is a great White Truffle recipe from Ina Garten-
Prep Time: 45 min, Inactive Prep Time: 1 hr, Cook Time: 10 min,
Level: Intermediate, Rating: 3 stars, Serves: 20 truffles
2 tablespoons heavy cream
7 ounces good white chocolate, chopped
2 tablespoons Irish cream liqueur (recommended: Baileys)
1/2 teaspoon good vanilla extract
1/2 cup chopped hazelnuts
6 ounces bittersweet or dark chocolate, chopped
Place the cream in a heat-proof bowl, and set the bowl over a pan of simmering water. Cook until heated through. Using a wire whisk, slowly stir the white chocolate into the warm cream until completely melted. Whisk in the liqueur and vanilla. Cover and chill for 1 hour or until pliable but firm enough to scoop.
Preheat the oven to 350 degrees F.
With 2 teaspoons or a 1 1/4-inch ice cream scoop, make dollops of the chocolate mixture and place on a baking sheet lined with parchment paper. Refrigerate for about 15 minutes, until firm enough to roll into rough spheres.
Place the chopped hazelnuts on a sheet pan and place them in the oven for 8 minutes. Cool to room temperature.
Melt the bittersweet chocolate in a heat-proof bowl, set over a pan of simmering water.
Drizzle the melted bittersweet chocolate over 10 of the truffles. Roll the remaining truffles in the chopped nuts. Chill until ready to serve.
Hey Nancy! Thanks for providing this great resource! ~Garrett
You say not to use chocolate bars. Why not? I’ve made excellent truffles using Hershey’s Symphony bars, both milk chocolate and the symphony deep dark bars. They are great. I think the symphony milk chocolate is the best I’ve ever eaten and doesn’t cost an arm and a leg.
By all means feel free. I just don’t want anyone picking up a 60 cent hershey bar as they usually do not work well for melting and baking and cooking. ~Garrett
Your truffles look great! Simple recipe that even the kids can help make. I use Ghiradelli chocolate. Ghriradeli has a sweetened cocoa powder which also comes in white cocoa that would be great to roll these truffles in. Do you have a recipe for white truffles?
Linda, I don’t really make white truffles because for me it’s too much sweet. However rolling them in white cocoa powder sounds fabulous! If you do try this recipe with white chocolate let us know how it works out! ~Garrett
BTW no sugar? Did you mean sweetened chocolate bars? Which brand do you recommend?
Yep, no sugar. Baking chocolate bars or chips are fine. I suggest Scharffen-Berger or Ghirardelli. Hershey’s does actually make a good baking and cooking chocolate now, you will find it in the baking aisle of a store. Just don’t use a Hershey candy bar. ~Garrett
I just discovered Scharffen-Berger and it blew my mind! So good. The type of chocolate you use makes a huuuuuge difference. This recipe looks incredibly easy. And it’s true, flowers are lovely. But my cat does destroy them and knock the vase on the floor.
These look absolutely great!! And I think it felt like I just got a bit fatter by simply looking at your delicious photos! Sadly no “low-fat” or “no-fat” versions will work for this…or will it??!
Low-fat or no-fat truffles? Sorry Sudu Roy, not a chance in Tartarus. ;) ~Garrett
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