Ganache is nothing more than chocolate and cream in a ratio, and the ratio decides what it becomes. A loose, pourable ganache uses more cream relative to chocolate, meant for glazing. A firm ganache for truffles flips that balance toward more chocolate, so it sets solid enough at room temperature to scoop and roll into a ball without collapsing in your hands.
The other detail that separates smooth truffles from grainy ones is how the hot cream meets the chocolate: pour it over the chopped chocolate and let it sit undisturbed for a minute before stirring, so the chocolate melts gently from the heat already in the cream instead of being shocked and scorched by direct contact with a hot pan.
Chocolate Truffles
Serves 4, about sixteen truffles. Prep 25 minutes, chill 3 hours.
Ingredients
- 8 ounces bittersweet chocolate, finely chopped
- 2/3 cup heavy cream
- 1 tablespoon unsalted butter, softened
- Pinch of salt
- Cocoa powder, chopped nuts, or sprinkles, for coating
Method
- Place the chopped chocolate in a heatproof bowl.
- Heat the cream in a saucepan just until it begins to steam and small bubbles form at the edge, do not let it boil.
- Pour the hot cream over the chocolate and let it sit undisturbed 1 minute.
- Stir gently from the center outward until fully smooth and glossy. Stir in the butter and salt.
- Cover and chill at least 3 hours, until firm enough to scoop.
- Scoop tablespoon-sized portions and roll quickly between your palms into balls. Work fast, the ganache softens from your hands' heat.
- Roll each truffle in cocoa powder, chopped nuts, or sprinkles to coat.
- Chill again briefly if the kitchen is warm, then serve at cool room temperature.
Nutrition (per serving, estimated)
Estimated for one of four servings, about four truffles each, not lab verified.
| Calories | Protein | Carbohydrate | Fat | Fiber | Sodium |
|---|---|---|---|---|---|
| 340 | 4 g | 26 g | 25 g | 3 g | 30 mg |
Tips and Variations
- Flavor the cream: steep orange zest, espresso, or a cinnamon stick in the hot cream, then strain before pouring over the chocolate.
- Cold hands help: running your palms under cold water and drying them before rolling keeps the ganache from melting too fast.
- Liqueur addition: a tablespoon of a liqueur like orange or coffee stirred in with the butter adds depth without breaking the ganache.
- Freeze for longer storage: rolled, coated truffles freeze well for up to two months, thaw in the fridge before serving.
Frequently Asked Questions
Why is my ganache too soft to roll?
Either too much cream relative to chocolate, or it was not chilled long enough. Give it the full 3 hours before scooping.
Why is my ganache grainy?
The chocolate may have overheated from direct contact with a hot pan, or water got into the mixture. Pour hot cream over chopped chocolate rather than melting them together directly.
Can I make these ahead for a party?
Yes, rolled and coated truffles hold in the fridge up to two weeks in an airtight container.
Why did my coating fall off?
The truffles were likely too cold and firm when rolled in the coating. Coat them shortly after rolling while the surface is still slightly tacky.
Tools for the Job
A consistent scoop size is what keeps every truffle the same size and the same texture inside.
- Silicone Mini Chocolate Mold, 30 Cavity for perfectly uniform truffle centers
- Baking Dessert and Pastry Essentials
More Baking and Dessert Recipes
These publish together as a set. The full hub lists all twenty in one place at Baking and Dessert Recipes.
Who Is Writing This
I'm Chef Alan. I have spent 35 years in professional kitchens, I have formal culinary education in New Hampshire, and I have been honored as a 6-Time 4-Diamond Chef. More about me here.
If a recipe is missing something you needed, or a step didn't make sense, tell me. Get in touch and I'll fix it.
Cook Bolder, Serve Wiser, Eat Better.