How To Make Authentic Chocolate Truffles

Instructions

Ganache

Melt the dark chocolate. Warm it up to 45 - 50 C | 113 to 122 F.
7 oz Dark chocolate
Meanwhile, prepare a ring/mold with parchment paper inside. - 15 cm | 5.9 "
Add heavy cream to the melted chocolate and mix:
Heat cream to 70 - 80 C | 158 - 176 F. (I used a microwave but you can use a stove with a pot as well.)
Add about one-third of the heavy cream and mix gradually from the center towards the edge until everything looks even and smooth.
And add about half of the heavy cream and repeat the same process.
Finally, add the rest and mix until it looks even.
Clean the bowl and spatula on the way.
4.2 oz Heavy cream
Add honey and mix.
0.7 oz Honey
Add soft butter and mix:
Make sure that your butter is very soft.
The ganache should be about 37 - 39 C | 98 - 102 F when you add butter. (It feels gently warm when you touch it.)
As an option, mix with a hand blender at the very end to create an extra smooth ganache.
1 oz Butter (soft)
Pour into a mold/ring and chill it completely.
Hold the ring/mold with your hands really well and toss sometimes to remove some air bubbles in it.
Wrap it tightly so that it's not going to get any moisture damage in the fridge.
Chill in the fridge until it gets firm completely - more than a few hours to a day
Shave the edges with a knife if it's not flat.
Spread a very thin layer of tempered chocolate. (Look below to see how you can temper chocolate. You could skip the tempering process to if you like.)
1 oz Dark chocolate to coat the bottom go the ganache
Flip and cut the ganache.
Mark (Length: 15 cm | 5.9 ") with 3 cm | 1.1 " intervals to create 25 pieces.
Cut into 5 different shapes (5 pieces each): Heart, circle, rectangle (cut off the edge a little bit to create the rectangle shape), square, and octagon.
Using extra scrubs from above, form balls. You should be able to get 4-6 pieces.
In total, you will make about 30 pieces with 6 designs. (Try any shapes & sizes you like!)
* Chill in the fridge and take them out ahead before use so that they are not too cold by the time you coat the chocolate. Comfortably cold ganache is perfect to coat.

Tempering chocolate

(White and dark chocolate. Or use just one as you like.)
First, melt about ¾ of both white and dark chocolate in a water bath.
Meanwhile, cut the rest (¼) into very fine pieces so that they can melt easier.
For white chocolate:
Melt it until it reaches 40 - 45 C | 104 - 113 F.
And add the diced chocolate and mix. Don't add all of it at once. Save just a little bit just in case you need to add more later in case most of them melted away.
Let it cools down to between 26 - 28 C | 78.8 - 82.4 as soon as all the white chocolate is melted. (That means the tempering was a success!)
If the chocolate was still not melted by the time you reach those temperatures, warm it up a little bit with a microwave, hot water, or a hair dryer as a quick fix.
Today I coated only six truffles (one ball and five hearts) with white chocolate, so didn't use a lot of chocolate.
Dark chocolate:
Melt it at 45 - 50 C | 113 - 122 F.
And add the diced chocolate and mix. Just like how we did with white chocolate, don't add all of it at once, save some just in case you need to add more later.
Let it cools down to between 31 - 32 C | 87.8 - 89.6 F as soon as all the white chocolate is melted.
As an option, mix it with a hand blender at the very end to make sure that everything is completely even and smooth. It also removes some air bubbles.
To check if the tempering is done correctly:
Drop the chocolate on anything you like and check: The chocolate should get hardened within a few minutes at room temperature. If it does not, the tempering was not done successfully. (In that case, you need to start over. It should be good to go if you follow the exact steps!)
Some White chocolate, Some Dark chocolate

Chocolate coating

Drop the ganache on the melted chocolate.
Push it down with a fork and scoop it up.
As an option, blow some cold air on top with a hair dryer so that the coating gets thinner easily.
Next, toss some times to remove excess chocolate on the side.
Finally, clean up the excess chocolate on the bottom using the edge of the ball.
If you don't have a special fork to make chocolate truffles, use a regular fork. (& it works just fine!)
Mix the chocolate every time or at least every few times to make the temperature even.
White chocolate: Make sure that the temperature is held and maintained between the range (26 - 28 C | 78.8 - 82.4 F) during the coating process.
Dark chocolate: Make sure that the temperature is held and maintained within the range (31 - 32 C | 87.8 - 89.6 F) during the coating process. - That being said, the range is really narrow and I find it difficult to continue holding the temperatures. That is why I usually do between 30 - 32 C | 86 - 89.6 F) and it works just fine so far!

Finish them off

Cut off the excess chocolate around the bottom edge.
Finish decorating on top:
Decorate with any ingredients you like! Today I used: Toasted mixed nuts, pistachios, cacao nibs, gold leaf, pieces of white and dark chocolates, and some left melted dark chocolate
Some Toasted mixed nuts, Some Pistachios, Some Cacao nibs, Some Gold leaf, Some Pieces of white and dark chocolates

How To Make Authentic Chocolate Truffles

Equipment

Ingredients

Ganache

Chocolate coating

Decorations (Use any ingredients of your choice!)

Instructions

Ganache

Tempering chocolate

Chocolate coating

Finish them off

Video

Notes

Nutrition