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Chocolate Truffles

This recipe details making classic chocolate truffles with a smooth ganache center and a tempered chocolate coating. The ganache is made by combining melted bittersweet chocolate with heated cream and brandy, then chilled, scooped, and shaped. Finally, the truffles are dipped in tempered chocolate and coated in cocoa, nuts, or coconut before setting.
Print Recipe
Prep Time 50 minutes
Cook Time 5 minutes
Total Time 3 hours 25 minutes
Course Snack
Cuisine French
Servings 30 people
Calories 5342.4 kcal

Equipment

  • 1 Medium Glass Mixing Bowl For melting chocolate and making ganache
  • 1 Small Saucepan For heating cream
  • 1 Rubber Spatula For gently mixing ganache
  • 1 Melon Baller or Small Scoop For portioning ganache
  • 1 Heating Pad Setup For tempering chocolate coating

Ingredients
  

Main

  • 10 ounces bittersweet chocolate chopped fine
  • 3 tablespoons unsalted butter
  • 1/2 cup heavy cream
  • 1 tablespoon light corn syrup
  • 1/4 cup brandy
  • 1/2 cup Dutch process cocoa powder finely chopped nuts, and/or toasted coconut, for coating truffles
  • 8 ounces semisweet or bittersweet chocolate chopped fine

Instructions
 

  • Place the 10 ounces of chocolate and butter in a medium size glass mixing bowl. Microwave for 30 seconds. Remove and stir, and repeat this process 1 more time. Set aside.
  • Heat the heavy cream and corn syrup in a small saucepan over medium heat until simmering. Remove from the heat and pour the mixture over the melted chocolate mixture; let stand for 2 minutes. Using a rubber spatula, stir gently, starting in the middle of bowl and working in concentric circles until all chocolate is melted and mixture is smooth and creamy. Gently stir in the brandy. Pour the mixture into an 8 by 8-inch glass baking dish and place in the refrigerator for 1 hour.
  • Using a melon baller, scoop chocolate onto a sheet pan lined with parchment paper and return to the refrigerator for 30 minutes.
  • Place the cocoa powder, nuts, and/or toasted coconut each in its own pie pan and set aside.
  • In the meantime, place the 8 ounces of chocolate into a medium mixing bowl which is sitting on top of a heating pad lined bowl, with the heating pad set to medium. Depending on the heating pad, you may need to adjust the heat up or down. Stirring the chocolate occasionally, test the temperature of the chocolate and continue heating until it reaches 90 to 92 degrees F; do not allow the chocolate to go above 94 degrees F. If you do, the coating will not have a nice snap to it when you bite into the chocolate. Once you have reached the optimal temperature, adjust the heat to maintain it.
  • Remove the truffles from the refrigerator and shape into balls by rolling between the palms of your hands. Use powder-free vinyl or latex gloves, if desired.
  • Dip an ice cream scoop into the chocolate and turn upside down to remove excess chocolate. Place truffles 1 at time into the scoop and roll around until coated. Then place the truffle into the dish with either the cocoa powder, nuts or coconut. Move the truffle around to coat; leave truffle in the coating for 10 to 15 seconds before removing. In the meantime, continue placing the chocolate-coated truffles in the cocoa or other secondary coating. After 10 to 15 seconds, remove the truffle to a parchment lined sheet pan. Repeat until all truffles are coated. Allow to set in a cool dry place for at least 1 hour; or store in an airtight container in the refrigerator. Truffles are best when served at room temperature.

Notes

When melting chocolate, use short microwave bursts or a double boiler to prevent burning. For the ganache, stir gently starting from the center to achieve a smooth emulsion without incorporating excess air. Ensure the ganache is well-chilled before attempting to scoop and shape. The heating pad method for tempering requires careful monitoring of the chocolate temperature (90-92°F) to ensure the coating sets correctly with a good snap. Using powder-free gloves during shaping helps prevent sticking and maintains hygiene. Allow coated truffles sufficient time to set at room temperature for best texture.