How to Make Chocolate Truffles

By Jennifer Spaide

Make these beautiful and delicious truffles at home with your favorite ingredients.

Making homemade truffles is a simple, yet multi-step, process.  One of the keys to a great truffle is using quality chocolate.  I chose Guittard’s AKOMA* Extra Semisweet chocolate chips, which I purchased at Whole Foods.  Not only is Guittard Fair Trade Certified, but as it reads on the bag, Akoma represents “heart” in traditional Adinkra symbols of West Africa where cocoa beans for this chocolate are grown. So I thought it particularly fitting to choose this variety for my Valentine’s Day truffles.  But feel free to substitute your favorite organic and/or Fair Trade brand.

For the Ganache Filling

  • 12 oz bag of Guittard AKOMA* Extra Semisweet chocolate chips
  • 2 tbsp liquor (such as grand marnier, triple sec, framboise, kahlua, rum, etc)
  • 1 cup organic heavy cream
  • 1 tsp instant espresso

Step 1:  Make the ganache filling.  Place the chocolate chips and liquor in a bowl.  Set aside.  In a small sauce pan, heat the cream and instant espresso over medium-high heat.  Bring just to a boil.  Remove from heat and pour over the chocolate chips. Cover the bowl tightly with plastic wrap and let sit for about 10 minutes, allowing the heat of the cream to melt the chocolate.

Pour the cream over the chips and let them sit and melt.

Remove the plastic wrap and stir the chocolate and cream together until smooth.  If a few lumps remain, pop your ganache into the microwave for intervals of 15 seconds, stirring in between, until you have a completely smooth ganache. Cover ganache with plastic wrap and chill for several hours, or overnight.

Your ganache should be free of lumps and quite soft. Refrigerate to harden.

Step 2:  Remove the ganache from the refrigerator.  Let it sit out at room temperature for about 10-15 minutes.  Then scoop out small spoonfuls of ganache onto a piece of parchment paper.  Continue until all the ganache has been scooped out.

Drop balls of ganache by the spoonful onto parchment paper then get ready to roll.

Step 3:  Gently, and quickly, roll the ganache into balls between your palms.  Keep a damp towel close by to clean your hands frequently.  Once all the ganache balls have been formed, chill them again for 30 minutes to 1 hour while preparing the coating station.  You could even pop them in the freezer for 10-15 minutes to speed up the process.

Round and ready!

For the coating

  • 12 oz bag of Guittard AKOMA* Extra Semisweet chocolate chips
  • Coconut flakes, unsweetened
  • Chopped nuts
  • Cocoa Powder
  • Sea Salt

Step 4:  Set up your coating work station.  Place your desired toppings- chopped nuts, coconut flakes, cocoa powder, etc- in small containers.  Sea salt can go in a small bowl.

Set our containers filled with the coatings of your choice.

Step 5:  Prepare the initial chocolate coating by melting your chocolate chips in a double boiler.  To do this, place the chocolate in a small heat-resistant bowl.  Fill a small saucepan with 1” of water and heat to a gentle simmer over medium heat.  Place your bowl of chocolate on top of the pan.  The steam from the water will gently melt the chocolate without burning it.  You can remove the pan from the stove when ready to coat the ganache, but keep the bowl of chocolate on top of the pan while working.  If it starts to harden, simply return the double boiler to the stove and reheat.

Coat each truffle then roll it in a coating or sprinkle the coating on top.

Step 6:   Remove the ganache balls from the fridge or freezer.  Dip the ganache balls in the melted chocolate, tap off the excess, and then gently roll around in your coating of choice.  Place on parchment paper to set.  Or, instead of rolling in the coating, dip the ganache balls in the melted chocolate then place on parchment paper.  Sprinkle the topping on top and let set.  This is the method to use if using sea salt.  Repeat until all the ganache balls have been coated.

Valentine's Day truffles present especially well on a white plate.

Step 7:  Cover and chill your truffles for several hours before serving.

Step 8:  Eat and enjoy!

Jennifer Spaide is a natural foods chef, writer, and mother. Spaide received her Masters in Human Nutrition at Columbia University and attended culinary school at The Institute of Culinary Education in New York City. Jennifer grew up with an innate appreciation for fresh-from-the-garden foods and wants to share that passion with others. Her online magazine, Simplicious, gives readers fresh recipes that are healthy and easy to prepare, bites of tasty information that help bring health into the home, and breaks down complex topics into easily digestible table-talk that even the kids will understand. In addition to her magazine, Spaide maintains a bi-monthly column in the New Canaan Advertiser, and continues to work as a freelance writer and recipe developer.

4 thoughts on “How to Make Chocolate Truffles”

    • Did it seize? It sounds like it. Fear not, chocolate is very temperature sensitive and this is a frequent problem. It can also happen if you get any water in the chocolate, so always avoid that. If your chocolate has seized, please use it for another project following directions here. You’ll have to use new chocolate for the coating. Please do not heat it above 120 degrees. Chocolate melts at a low temperature so getting close to 120 is unnecessary. Hope this helps. -Analiese

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