Ann Reardon

Chocolate Truffles Recipe

chocolate truffles recipe how to cook that

Is there a better gift than home made chocolate truffles? They cost you an arm and a leg at the chocolatiers and yet you can make them yourself for a fraction of the cost.

You will need your chosen truffle fillings (recipes below and demonstrated in the video) plus tempered chocolate for dipping the truffles.  If your chocolate is not in temper your truffles will be soft and will melt at room temperature.  Please read this post first on what chocolate to use and how to temper chocolate.

300g (10.58 ounces) of tempered dark chocolate covered 20 truffles (6 of them in a mold and 14 cubes), with 90g (3.17 ounces) of chocolate left over (you need the extra so you have enough to dip the truffles).

If you make all of the fillings below you will make 71 truffles and will need 835g (29.45 ounces) of tempered chocolate for covering them.

Directions

 

Truffle Fillings Recipe Quantities:

 

Ginger Chocolate Truffle Recipe
ginger chocolate truffle recipe how to cook that
Makes 12 squares of ganache filling in the size shown
3 Tbsp or 45 millilitres (1.52 fluid ounces (44.95 millilitres)) cream
6 thin slices of peeled fresh ginger
100g (3.53 ounces) chocolate (milk, dark or white)

Set in a plastic container 6.5cm (2.56 inches) x 10cm (3.94 inches)
tempered chocolate for covering, see top of post for details

Chocolate transfer sheet for decorating

 

Chocolate Mint Truffle Recipe
IMG_3378
Makes 7 truffles in the size shown

3 Tbsp or 45millilitres (1.52 fluid ounces (44.95 millilitres)) cream
4 fresh mint leaves
100g (3.53 ounces) chocolate (milk, dark or white)

unsweetened cocoa powder for rolling

 

Chilli and Sea Salt Truffle Recipe
chilli chocolate truffle recipe reardon
Makes 12 squares of ganache filling in the size shown

3 Tbsp or 45millilitres (1.52 fluid ounces (44.95 millilitres)) cream
1 tsp crushed chilli
100g (3.53 ounces) chocolate (milk, dark or white)

Set in a plastic container 6.5cm (2.56 inches) x 10cm (3.94 inches)
tempered chocolate for covering, see top of post for details

pinch sea salt flakes for decorating

 

Popping Sugar Truffle Recipe

chocolate truffle recipe how to cook that
Makes 12 squares of ganache filling in the size shown

3 Tbsp or 45mL (1.52 fluid ounces) cream
100g (3.53 ounces) chocolate (milk, dark or white)

Set in a plastic container 6.5cm (2.56 inches) x 10cm (3.94 inches)
tempered chocolate for covering, see top of post for details

 

Coffee Truffle Recipe

coffee chocolate truffles how to cook that
Makes enough filling to pipe into 16 truffles in the size shown

3 Tbsp or 45ML cream
1/4 tsp instant coffee granules
100g (3.53 ounces) chocolate (milk, dark or white)
chocolate mold

tempered chocolate for covering, see top of post for details

 

Pistachio Chocolate Truffles

pistachio chocolate truffles
Makes 12 squares of ganache filling in the size shown

3 Tbsp or 45millilitres (1.52 fluid ounces (44.95 millilitres)) cream
1 Tbsp pistachio nuts
100g (3.53 ounces) chocolate (milk, dark or white)
optional – extra 15 pistachio nuts lightly roasted and cooled to put on top of the ganache squares before dipping

Set in a plastic container 6.5cm (2.56 inches) x 10cm (3.94 inches)
tempered chocolate for covering, see top of post for details

cocoa nibs for decorating

by Ann Reardon How To Cook That

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BIG ANNOUNCEMENT

I have been busy over the last year planning, writing and overseeing the photography and layout for my first ever cookbook! There are heaps of my favourite dessert recipes in there with a chapter on pastries, ice-cream, yummy cakes, artistic desserts and of course chocolate desserts. Each chapter has its own intro explaining the food science that you'll need to know for success every time. Booksellers where you can purchase your very own copy: http://bit.ly/ARcookbook


All recipe quantities in the book are in grams, ounces and cups.

89 Comments View Comments

  1. Hi Ann,

    I follow your videos every week! ^^ I just try your chocolate truffle recipe for my mom’s birthday. I try the coffee one, the ginger one and the orange one. It works perfectly and it taste sooooo good! Except I burn my chocolate at the end! ‘^^ Thank you so much for your recipe! I will try your patterned roll cake recipe for my sister’s birthday in a few weeks. Continue your good job and thank you again!

  2. Hi Roopa, If the mint leaves are boiled with the cream then any bacteria should be killed there, so that means it has been introduced after that. For example in piping it into the truffles if the piping bag is not completely clean. Or if the chocolate on the truffles was not completely enrobing the filling then it could get in

  3. Hello,
    I Really love your website, and I want to try Truffles for Christmas, but I don’t where to find the kind of mold you use.

    Do you know a seller on Ebay or another website who sell those ? (for Switzerland ^^)

    Thanks a Lot!

  4. Hi Ann,
    Does compound chocolate work well for covering?

  5. Can I use cooking cream??

  6. Hi Ann! this i a wonderful site and I love it! Could you make a watermelon tasting truffle?
    I tried some of your recipies and the mint ganache was the most reqested in my family. I am from Sweden and thirteen and this has really helped me to get better with languages, I’m almost better than my mom. Thanks to you I have been able to pipe the most wonderful things to my friends and family so keep this website going. I am looking forward to the next video.
    I have a problem, my sugar won’t disolve is it okay to let the mixture of sugar water and glucose syrup to boil?
    You are a wonderful person and I hope that you will keep this site going.
    In your next video, could you say a word i Swedish? Maybe Hejsan or goddag, witch means hi and good day.
    Thanks!

    • Hi Lotte, sounds like you’ve been having lots of fun baking. Yes you can let it boil until the sugar dissolves, if you use a finer sugar with smaller crystals it will dissolve faster. Like caster sugar or superfine sugar.

  7. Sorry if you already answers this question, I may have missed it…. i am wondering about the measurement of cream for the filling is it 3 tbsps (which is equal to 45 ml) or is it 60ml? Thank you 🙂 Btw, i tried the easy french macaron recipe and they turned out wonderful and the video of FAQs is very helpful. Thanks again

    • good pick up Shayne it is 45ml, corrected in the post thanks

  8. Hey Ann, I’m just wondering where u got the popping candy from?

    • molecule-r sells popping candy

  9. Hi,

    just tried Your recepies and I’ve got two problems.
    The ganache from Chocolate Mint Truffle Recipe didn’t froze, after one day in fridge it was still soft.
    What kind of chocolate should be used in ganache? I mean how many percent of cocoa should be there. For my ganache I used milk chocolate (wiht cocoa butter) where was 30% of cocoa.

    And how can I make sweeter(tasting like milk chocolate) covering? Should I just used milk chocolate? Or it has to be always chocolate with more than 70% of cocoa?

  10. Hi, am just a huge huge fan of your tutorial, THANX for it all!!!

    Mmm… Could you PLS! Make a recipie (truffle pls) WITH “REAL”/NATUAL/ UNPROCESSED CHILLI!!!

    In my country there’s a whole universe of diferent chilli spices, so I HAVE NO IDEA WICH VARIETY OF CHILLI TO USE WITH CHOCOLATE, is it “chile de arbol”? or Guajillo, Morron o wot? PLS!

    • Hi vanessa, chop some chillis that you have and boil them with the cream and then taste your cream to see how ‘hot’ it is, then adjust the amount by either adding more chili or if its too strong use only some of it plus some pain cream. Keep in mind that once you add the chocolate it will not be as spicy so make the cream ‘hotter’ than you want the end result to be.

  11. Sorry I wrote wrong, What kind of cream you use?

  12. Hello~, Excuse me, I just want to know, What kind to know of cream you use?

  13. hi ann ,
    i am trying to learn choclates from your website but two main problems i face ,
    first is my moulded choclates or truffles all melt when not in fridge and second problem is how many days can we keep truffles coz it has cream so does it get spoiled

  14. Hi Ann, can I ask what poor cream means? Like how many percent does the cream have?

    • hi Johana the cream should be around 30% fat

  15. Hi Ann just asking do you have a recipe for a vanilla truffle?

    Thanks

    • hi tyler, you could add vanilla to a white chocolate ganache, or make a vanilla caramel.

  16. Hi Ann,
    I’m just learning to make chocolates… and came across your website. All your recipes are very innovative and amazing!! I’m going to try them in the next few weekends…. 🙂
    Keep posting 🙂

  17. Thanks again for the recipes! Here’s how mine turned out.

    • Beautiful Helena, thanks for sharing

      • Glad t.
        Here’s another pic, a yummy chocolate birthday card I made recently. 😀

        • wow, that’s awesome I love it.

        • great idea!

  18. Hi, I have a few requests and I am hoping that you would consider these your choices for your next video. I was wondering if you can make truffles with the fillings of ice cream and another with tea flavor. Thank You!

  19. Hi
    Thank you for your recipes. I liked them a lot!
    Can you do raspberry filling for the truffles?

  20. Greetings, thanks for your tutorial on how to make chocolate truffles. I think
    I´ve to give them a try and see how they´ll come out. I´ll sure let you know!

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