Chocolate truffles are the perfect recipe to make as a gift, or to serve as a crowd pleaser at your next dinner party.
The beauty of chocolate truffles, aside from the taste, is the simplicity of making them.
And the end result is as elegant as it is delicious.
How To Make Chocolate Truffles At Home
What You Need To Make Chocolate Truffles
At a minimum you need 2 ingredients to make homemade chocolate truffles – chocolate and cream.
It’s important to use high quality chocolate if you can, preferably with a minimum of 60% cocoa content, higher if possible.
Use double cream for chocolate truffles or they won’t set properly.
Adding a little butter to chocolate truffles is optional, but it helps to add a richer and smoother consistency.
You can add in some extra flavours such as spices, rum, brandy, chilli flakes, orange zest.
You can serve chocolate truffles as they are, or add some toppings. Cocoa powder is a popular choice, or you could add crushed nuts, sprinkles, desiccated coconut etc.
Making The Chocolate Ganache
Chocolate truffles are essentially chocolate ganache rolled into balls and often dipped in a topping such as cocoa powder.
Chocolate ganache is also used in many other baking recipes including cake fillings and pastries.
Depending on what you are using the ganache for will determine how much chocolate vs cream you use. That is, the ratio of chocolate to cream.
For chocolate truffles you want a thicker and firmer consistency than you would for say a cake filling. For this reason, it’s necessary to use more chocolate than cream.
At a minimum it should be 1:1, which is what some recipes call for, but I feel a ratio of 4:3 produces better results.
For this recipe I used 400g of chocolate vs 300ml of double cream.
The chocolate needs to be broken up, the smaller you can cut it the easier it will be to melt it. The chopped chocolate needs to be in a heatproof bowl together with the butter (if you are adding that in).
Heat the cream up, either in the microwave or in a saucepan. Heat it up to a simmer in the saucepan, or, in the microwave, heat it on full power for about 90 seconds.
Once the cream has been heated, pour it over the chocolate. Leave it to stand for about 3-5 minutes. Then gently stir the mixture until all the chocolate has melted. It now needs to be left in the fridge for a minimum of 2 hours, or overnight if easier.
Rolling The Chocolate Truffles
Prepare the toppings/coatings that you will be using by placing them in bowls. I used some sprinkles for some, and cocoa powder for others. Put each topping in a separate bowl.
This is when everything gets a bit messy!
You need to try and keep your hands as cold as possible while you are moulding the chocolate ganache into truffle shaped balls.
Use a table spoon to scoop out a heaped amount of the ganache. Use your hands to roll it into a ball – don’t keep the ganache in your hands for long, it will soon go soft and start melting over your hands. If you have them, food gloves come in very handy here!
Once they are in a small ball, roll them through your chosen topping. Once the truffle has been completely covered place it in a bowl or plate.
Top Tip: A chilled bowl or plate will help to stop the truffles from going to soft.
How Long Do Homemade Chocolate Truffles Last?
If kept in the fridge they will last for around 2 weeks. Leave the truffles to get to room temperature before serving/eating.