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Tag Archives | Chocolate Ganache

Chocolate Truffles

Rich, decadent chocolate truffles coated with nuts, cocoa, coconut, or crushed candies.

The Sauce: Ganache – This is a two ingredient sauce, finely chopped chocolate and heavy cream. Pour the the hot cream over the chocolate and let the heat do most of the work. Whisk to create a rich, decadent, smooth, liquid-when-warm chocolate sauce.


Weapon of choice

Truffles sound like fussy ruffle-ey chocolates that take hours to make. A best kept pastry chef secret, they’re made with rich chocolate ganache that’s fluid when warm. Apply some ‘chill’ and the sauce turns into a fudge-like concoction. It’s thick enough to mold into balls and roll in your choice of coatings. Try walnuts, cocoa powder,

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crushed peppermint candy or toasted sweetened coconut.

Even though I’m a fudge lover I’ve never really been much of a fudge maker. Maybe its because truffles Chocolate-Truffles-with-four-coatingsare so easy to make and very classy. Truffles are my ‘weapon’ of choice when I want rich decadent chocolate. Select a high quality chocolate, dark, milk or bittersweet, for a stellar result. They’re fun to share with family and friends during the holidays.

2011 AniversaRecipe – Chocolate Peppermint Cupcakes and Roasted Carnival Squash

Recipe: Chocolate Truffles

Prep Time: 20 Min | Inactive Time: 70 MIn | Cook Time: 3 Minutes | Yield: 18 Truffles | Level: Easy


  • 8 oz high-quality semi-sweet chocolate, finely chopped
  • 1/2 cup heavy cream
  • 2 Tbsp dutch processed cocoa powder
  • 3 Tbsp toasted sweetened coconut
  • 3 Tbsp chopped walnuts
  • 3 Tbsp crushed peppermint candies

1 Place the chocolate in a medium bowl.
2 Place the cream in a small saucepan over medium heat. Bring to a boil then pour over chocolate and let stand for 3 minutes.
3 Whisk the chocolate until completely melted into a thoroughly smooth ganache. Place in the fridge uncovered for 30-45 minutes until firm but not hard.
4 Meanwhile, place the cocoa, coconut, walnuts and candies in small bowls.

Coatings-toasted-coconut-cocoa-powder-chopped-walnuts-crushed-peppermint-candies5 Scoop chocolate in a 2 teaspoon size portion and roll into a ball. Roll each ball in a coating pressing gently and completely covering the chocolate. Place on a baking sheet lined with parchment or wax paper and chill until set, about 30 minutes. Place in small paper candy cups. They’re best eaten at room temperature.

Callebaut-Chocolate-Bricks-Dark-and-LightUse a high quality chocolate. I used Callebaut which is a Belgian chocolate, one of the finest chocolates in the world. It can be purchased in bricks or callets (small chocolate drops). It ranges from bittersweet to semi-sweet to milk chocolate.

Chocolate can be easily shredded into fine shards by thinly slicing it with a sharp knife.

Don’t stir the cream until it has set for at least 3 minutes. Stirring sooner will cool the ganache too quickly and make the texture grainy.

‘Dutched’ cocoa is processed for a milder, smother taste. Because it’s eaten in it’s natural form on the outside of a truffle, ‘dutch’ is preferred but regular cocoa powder works fine, too.

Other coating suggestions – untoasted sweetened coconut, finely chopped dried apricots, chocolate sprinkles, crushed toffee or any kind of nuts such as, hazelnuts, almonds, pecans, peanuts, or pistachios. Or, take it to the next level and dip in melted chocolate.

Create mint or almond truffles by adding some extract after the cream is completely incorporated into the chocolate.

These gourmet candies are a rich addition to a holiday sweets plate. Dress up a party with a plate of truffles on the buffet table. Place one truffle at each place setting for your holiday guests.

Dish Designer

  • Exchange semi-sweet for milk chocolate or bittersweet.
  • Exchange dutch processed cocoa powder for regular cocoa powder.

Chocolate-truffles-with-nuts-coconut-cocoaInspiration – Saucy Cuisine Kitchen
Cook with Sauces
Written by
Photographs by Helen Horton
Updated: December 1, 2012

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