Chocolate truffles are bite-sized balls of ganache, usually rolled in cocoa or nuts, or coated in a thin layer of hard chocolate.

Though most think of truffles as a luxury item sold in boutique chocolaterie, they can actually be made at home without fuss or artistry.  All you need is good dark chocolate, heavy cream, and some garnishes of your choosing.

First, make the medium ganache described in this post.  Let it cool to room temperature, then refrigerate until firm.

Use a measuring scoop to portion the ganache into bite-sized pieces.

Roll the pieces between your palms into uniform balls.  I use nitrile gloves for this.  Besides forming the round shape of the final truffle, this process also melts … Continue reading.

Ganache has two ingredients: chocolate and cream.  They are combined in a way that transforms the hard, brittle chocolate into a soft, perfectly smooth, workable substance.

Types: Soft, Medium, and Hard.  I most commonly make medium ganache, which is one part chocolate and one part cream by weight.  It is firm but workable at fridge temperatures, and very soft but not fluid at room temperature.

Hard ganache is two parts chocolate to one part cream.  It is much firmer than medium ganache and holds it’s shape well.  It is, however, less stable: the concentrated solids in the chocolate slowly absorb moisture from the cream, then swell, clump, and make the ganache grainy.  Hard ganache is often used as a … Continue reading.