Ganache truffles
Votes: 3
Time: 2 hours 30 minutes
Complexity: easily
Quantity: 60 truffles
Complexity: easily
Quantity: 60 truffles
Surprise your guests with stunning handmade chocolates. Truffles are rolled from hardened ganache—a 1:1 mixture of dark chocolate and heavy cream—and topped with icing or a choice of sprinkles. This recipe offers several types of elegant truffles: cognac with pistachios, orange with candied peel, and glazed with white or dark chocolate and decorative stripes in a contrasting color. You can also create your own toppings. This recipe is also perfect for using up leftover ganache from frosting a cake. These chocolate truffles are incredibly easy to make and look like they've come straight from a box of expensive chocolates.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Chocolate truffles
- 2 cups whipping cream
- 450 g dark chocolate, chopped
Cognac truffles with pistachios
- Brandy
- Chopped pistachios for garnish
Orange truffles
- Orange liqueur
- Candied orange peel for decoration
Truffles in dark and white glaze
- White chocolate, melted
- Dark chocolate, melted
We recommend
Recipes with similar ingredients: dark chocolate, cream, brandy, pistachios, Orange liqueur, candied fruit
Cooking the dish according to the recipe:
- Heat the cream until it just begins to simmer, then pour it over 450g of chopped chocolate. Let the mixture sit for a minute, then gently stir with a spatula, starting from the center and moving in a circular motion, until the chocolate is completely melted and the ganache is smooth. Divide the ganache into small bowls and add desired flavorings, following the proportions described below. Cool completely before shaping the truffles.
- To prepare trufflesUsing a small ice cream scoop or teaspoon, scoop about 15 grams of ganache and roll it between your palms to form a truffle. Place the truffles on a parchment-lined baking sheet and refrigerate until ready to decorate.
- Top the truffles with your desired toppings (listed below) or dip them in melted chocolate with a fork, shaking off any excess, and place them on a wire rack set over a parchment-lined baking sheet. Refrigerate the truffles until the chocolate hardens, then store them in a cool place.
Cognac truffles with pistachios
Stir a little brandy (about 1 tsp per 1/3 of the ganache) into the still warm ganache, when it has set, form into truffles and roll them in chopped pistachios.Orange truffles
Stir a little orange liqueur (about 1 tsp per 1/3 of the ganache) into the still warm ganache, once it has set, form the truffles, then dip them in melted dark chocolate and place small pieces of candied orange peel on top while the chocolate is still warm.Truffles in dark and white glaze
Dip the truffles in melted white chocolate, then drizzle with melted dark chocolate. Or dip the truffles in dark chocolate and drizzle with white chocolate.
Author of the recipe - Anna Olson (Anna Olson) is a pastry chef and TV host.
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