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These were easy to make, and tasted totally decadent! Made up a few batches for my husband and kids for Valentine’s Day, and they were wonderful. Knocked it out of the park with this one!
I heated the cream until it was just simmering after steaming and the heat wasn’t enough to melt all the chips. The truffles were still pretty good but they had just a slight crunch.
I am wondering how long these last in the fridge, hoping to make ahead as gifts!
Hi, Sarah! These will last for at least a week in the fridge, though I think they’d probably be good for at least two weeks or so!
I have made these several times with great results. My favorite is “Hot Chocolate” truffles. I add cayenne pepper ( the amount depends on the desired heat level desired). I simply put the cayenne in the heating cream.
After an hour and a half in the fridge my ganache was really solid and not rollable. I had to leave it out and mash it a lot, and even then it didn’t form neat balls. What did I do wrong? I used 60% couverture and double cream just brought to simmer, with 2 tablespoons of chambord added
Double cream is, on the whole, a lot more prone to stiffness than regular heavy whipping cream or heavy cream, which is what the recipe calls for. That’s probably why it wasn’t entirely successful.
What is the carb and calorie count?
Hi, Edie! Emma here, managing editor. We don’t currently calculate nutritional info on our recipes. I’d recommend inputting the ingredients into an online nutritional calculator like this one. Thanks!
Good stuff, thanks.
These came out perfect. Definitely sweet enough for most people. I think if you love extremely sweet things then maybe you’ll want to add sugar but it was absolutely delicious. The hard thing was making them round, I used plastic wrap to help twist them into a ball.
I made one batch of mint flavoured truffles and rolled them in crushed candy canes. They were so easy to make, turned out perfect and my mind was racing as to what other kinds I could make to share at this festive and giving time of the year. Another 3 batches today; coffee, almond and rum. These I dipped in tempered chocolate first before coating them with coffee crisp flavoured hot chocolate, ground almonds and coconut. Thanks for the recipe and will be making these often as they package up nicely for gifts.
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!