Chocolate Ganache For Truffles
Chocolate ganache is a smooth, velvety mixture made from just two ingredients: chocolate and cream. Used as the decadent center for truffles, it boasts a luxuriously creamy texture and deep chocolate flavor. When cooled and set, ganache becomes firm enough to roll into balls, yet melts in the mouth with each bite. It can be infused with flavors like vanilla, espresso, liqueurs, or spices, making it a versatile base for artisanal truffles.
Equipment
- Heatproof mixing bowl
- Small saucepan
- Spatula or whisk
- Measuring cups & spoons
- Baking sheet
- Parchment paper
- Small cookie scoop or melon baller
Ingredients
- 8 oz (225 g) semi-sweet or dark chocolate, chopped or chips
- 1/2 cup (120 ml) heavy cream
- 1 tbsp unsalted butter (optional, for added richness)
- 1/2 tsp vanilla extract (optional)
- Pinch of salt (optional, enhances flavor)
Optional Coatings:
- Cocoa powder
- Powdered sugar
- Finely chopped nuts
- Crushed cookies
- Toasted coconut
- Melted chocolate (for dipping)
Instructions
- Chop the chocolate finely and place it in a heatproof bowl.
- Heat the cream in a small saucepan over medium heat until it just begins to simmer. Don’t let it boil.
- Pour the hot cream over the chocolate and let sit undisturbed for 2–3 minutes to soften.
- Stir gently with a spatula or whisk until the mixture becomes smooth and glossy. Add butter, vanilla, and salt if using. Mix until fully incorporated.
- Chill the ganache in the refrigerator for 1–2 hours, or until firm enough to scoop.
- Scoop and shape into balls using a small cookie scoop or spoon. Roll quickly between your palms.
- Coat truffles in cocoa, nuts, coconut, or your topping of choice. Place them on a parchment-lined tray.
- Chill again for at least 15 minutes before serving, or store until ready to enjoy.
Notes
- Chocolate quality matters: Use good-quality chocolate with at least 60% cocoa for the best flavor and texture.
- Adjust sweetness: For sweeter truffles, use milk chocolate instead of dark, or add a teaspoon of honey or maple syrup to the ganache.
- Butter adds shine: Adding butter gives the ganache a smoother, glossier finish and richer taste.
- Flavor variations: Add liqueurs (like Grand Marnier, rum, or brandy), spices (cinnamon, chili), or extracts (mint, almond) for unique twists.
- Storage: Store truffles in an airtight container in the fridge for up to 2 weeks or freeze for up to 3 months.
- Room temperature: Let refrigerated truffles sit at room temperature for 10-15 minutes before serving for the best texture.
- Melting tips: If the ganache is too thick after chilling, let it sit at room temp a bit or warm gently in a double boiler for easier scooping.