Chocolate truffles should be velvety smooth and decadently creamy not greasy or grainy. Use this chocolate truffles recipe along with my tips and tricks to make perfect candy store quality chocolate truffles at home using the traditional bowl and spoon, a food processor, or an immersion blender.
There is nothing more perfect than a chocolate truffle. Each bite is smooth and creamy and luxuriously chocolatey.
Making truffles can be as simple as blending chocolate and heavy whipping cream together and most people will tell you to do just that and you’d expect great results.
But if you have ever made chocolate truffles and had them become grainy, gritty, lumpy, or even greasy, you know that this easy 2-ingredient truffle recipe is more complex than it appears and it requires a bit more care.
How to make homemade chocolate truffles…
Before skipping down to the chocolate truffles recipe, I suggest you read this post so that your truffles turn out smooth and creamy not gritty or greasy. I give you so many tips for making perfect chocolate truffles every time.
If this long detailed post is more than you want to read, and you enjoy learning visually, then you might prefer my Chocolate Truffles Making Course from The Sugar Academy.
Let’s start with the basics.
No matter if you are making rolled chocolate truffles or filled chocolate truffles you will begin by making chocolate ganache.
What is chocolate ganache?
- It’s an emulsification of chocolate and a liquid which is typically heavy whipping cream, but it can be coffee, ice cream, egg nog, fruit puree, butter, sour cream, olive oil, beer, and even water.
By varying the ratios of dark chocolate and liquid you will create ganache that can be used to make rolled truffles or filled truffles. You can also use it for other uses, listed below.
All ganache will be quite thin just after it is made but as it cools it will thicken up so be sure to use the ratios listed below for each application.
When making these rolled truffles you need really thick ganache, but you’ll be surprised how thin the ganache will be before it cools.
- 1:2 ratio of dark chocolate to liquid (8 ounces of chocolate to 16 ounces of cream)
- This thin ganache can be used as fondue, to pour over ice cream or cheesecake.
- 1:1 ratio dark chocolate to liquid (8 ounces chocolate to 8 ounces of cream)
- 2:1 ratio dark chocolate to liquid (8 ounces chocolate to 4 ounces cream)
- This thick, fudge-like ganache is what you will use to make these rolled chocolate truffles.
- 2.5:1 ratio dark chocolate to liquid (10 ounces chocolate to 4 ounces cream)
- This firm ganache is perfect for frosting a cake to be covered in fondant.
How to measure your ingredients:
- I recommend using a kitchen scale to measure the chocolate and cream by weight rather than volume.
- If you don’t have a scale then it is best to buy chocolate in the size packages you plan to use like 4-8 ounce bars or bags.
- You can measure the cream using a liquid measuring cup but weighing it is more precise.
Note the ganache ratios change for milk and white chocolate.
To make ganache you first need some chocolate.
Choosing your chocolate.
When you are making truffles it is vitally important that you use chocolate that you really love to eat straight out of the package but there are other things to consider too.
- Dark chocolate contains chocolate liquor (a mixture of cocoa solids and cocoa butter) and sugar.
- The higher the percentage of chocolate liquor the more intense the chocolate ganache will be.
- However, chocolate with more than 75% chocolate liquor can be prone to breaking and becoming greasy.
- Choose chocolate that is between 50-60% cocoa if you prefer a mellow chocolate ganache.
- Choose chocolate that is between 60-72% cocoa if you enjoy a more robust chocolate ganache.
- The higher the percentage of chocolate liquor the more intense the chocolate ganache will be.
- Milk Chocolate contains chocolate liquor, sugar, and milk.
- The milk in the milk chocolate makes it softer than dark chocolate so you will need to adjust the ratio of chocolate to cream in the ganache recipe. To make rolled truffles you’ll need 2.5:1 ratio of milk chocolate to cream.
- White Chocolate contains cocoa butter, sugar, and milk.
- Because white chocolate does not contain any cocoa solids it is the softest of all the chocolates needing a 3:1 ratio of white chocolate to cream when making rolled chocolate truffles.
- It is also the most prone to breaking when made into ganache. It can easily become greasy so you will need to be very careful when heating your cream that it does not get too hot (see details below).
- Compound Chocolate (also known as confectionery coating, Candy Melts, Almond Bark, and Melting Wafers) contain vegetable oil, typically palm kernel oil, and are not recommended for making chocolate truffles as the flavor is subpar to pure chocolate.
Chocolate Blocks, Bars, Wafers, Pistoles, Callets
- Pure chocolate is available in thick 5-10 pound blocks, thin 4-8 ounce bars, round wafers, oval pistoles, and small round callets.
- You can use any of these to make chocolate ganache.
- If using bars, blocks or large wafers be sure to finely chop them before making the recipe.
- Callets, look like chocolate chips but they are not! They are meant to melt at low temperatures, unlike chocolate chips.
Can I use chocolate chips?
- I don’t suggest using chocolate chips when making truffles because chips have emulsifiers in them, which keep them from melting at low temperatures. In order to get them to melt you will need to heat them up to a temperature that will probably break the ganache. See below for details on broken ganache and how to fix it.
- Now that is not to say that people don’t use chocolate chips to make truffles. I’ve seen many recipes, even some very popular ones, that use chips. But if you look closely at the pictures you will notice that many of those truffles have sugar crystals in them which means they are gritty instead of smooth.
Heavy whipping cream:
- When making ganache for truffles you want to use what is called in the United States, heavy whipping cream.
- All creams that are available must contain at least 18% butterfat (also known as milkfat). Whipping cream contains 30% and heavy whipping cream (or heavy cream) contains 36% or more.
- Casein, a group of proteins in milk, acts as an emulsifier in cream, helping to keep the fat and water from separating. The casein will also help when creating an emulsion when making ganache.
Heating the cream and creating an emulsion:
I have seen a lot of recipes that tell you to boil the cream. DON’T!!!
- As cream boils the water evaporates leaving you with a higher ratio of fat to water. When creating a ganache you need to create a fat-in-water emulsion and if the ratio of fat to water gets too high, your ganache will break.
- When heating the cream, you just want to bring your cream to a simmer which means bubbles just begin to form around the edge and into the center of the pan.
- Chocolate is extremely sensitive to temperature changes as the cocoa butter in the chocolate melts between a range of 87°F to 91°F (30°C t0 33°C).
- The melted cocoa butter will solidify as it cools and this solidification begins around 68°F (20°C) so you don’t have a big range of temperature to work with.
- The best temperature for ganache to properly emulsify and prevent breaking is between 90°F and 93°F.
- If the temperature of your ganache goes too high, it will cause the fats to separate. This results in a broken ganache. So it is very important that you do not boil your cream and allow it to get too hot.
How to make Chocolate Truffles
- The absolute best way to make perfect chocolate truffles is to temper your chocolate (heat it to 115° F or 45° C, seed it with solid tempered chocolate, agitate and cool it to working temperature of 90-91° or 32° C) then to emulsify it with cream that has been heated and cooled to 104° Fahrenheit (40° C), but that is more work than most people will go through to make a simple 2-ingredient recipe.
So, let me show you three simple ways to make chocolate truffles.
3 easy chocolate truffle making methods:
I’ll start with the most common method, but this is my least favorite method and I’ll tell you why below.
- Use a bowl and spoon or rubber spatula to make your ganache.
- It is vitally important that you finely chop or better yet grate your chocolate into evenly-sized small pieces. I’m talking shavings, not chunks.
- Pour that chocolate into a shallow bowl. The thinner the layer of chocolate, the better.
- Create a well in the center of the chocolate ( a hole where you can see the bottom of the bowl). This will allow the cream to get under the chocolate more easily.
- Heat your cream over medium heat to a simmer on the stove, just until bubbles begin to form.
- Immediately pour the hot cream over the chocolate, making sure it covers all of the chocolate.
- If you have patches of exposed chocolate, gently push it into the cream but do not stir!
- Let the chocolate and cream sit, undisturbed for 3 minutes to allow the chocolate to begin to melt.
- Then begin stirring the mixture in small circles in the center of the bowl.
- As the chocolate and cream start to darken and come together you can begin to make your circle bigger.
- Continue stirring until the cream and chocolate come together then widen the circle again and continue until the entire bowl of cream comes together.
- Be sure to scrape the bottom and sides of the bowl.
- Then quit stirring as soon as the chocolate and cream come together to create a silky smooth ganache.
- If you overmix the ganache it can become grainy.
- Cover the bowl of ganache with a tight-fitting lid or press a piece of plastic wrap onto the top surface of the ganache and set it aside at room temperature.
- You want to allow your ganache to cool and crystallize slowly at room temperature.
- This may take as few as 4 hours and up to 8 hours depending on the temperature of your house and how thick or thin the layer of ganache in your bowl.
- I like to make my ganache then allow it to rest overnight before making my truffles.
Why is this my least favorite method:
- By using this method you can end up with small bits of unmelted chocolate in your ganache.
- The best way to break of the lumps is to use an immersion blender or food processor, but if you have either of those tools you should follow the instructions below for making truffles using them.
- You can reheat the ganache to melt the chocolate chunks.
- You need to create a double boiler by filling a pan with 1 inch of water.
- Set the pan over low heat.
- Snuggly fit the bowl of ganache into the top opening of the pan, making sure the bowl does not touch the water.
- Stir continuously until most of the chocolate melts.
- Remove from the heat and continue to stir until melted.
- If you overheat the ganache at this point it can break.
- You can also stir too vigorously or for too long, thus cooling the chocolate and cream too quickly.
- If you mix excessively after the ganache has cooled down below 90° Fahrenheit it will become grainy.
So with all of these issues, you can see why this isn’t the best method.
Let’s try my favorite method.
Food Processor Method
- Use your food processor to either finely chop or grate your chocolate.
- Roughly chop blocks, bars into 1/4-1/2 inch pieces or use wafers or pistoles.
- Place the chocolate in the bowl of the food processor and pulse until you get fine crumbs.
- OR, place blocks or bars in the top of the food processor fitted with a grating disc. Pulse, allowing the grated chocolate to fall into the bowl.
- If you use this method you’ll need to pour the grated chocolate into another bowl, so you can put the metal blade into the food processor. Then put the chocolate back in the food processor and follow the instructions below.
- Pour hot cream over the chocolate, close the lid, and pulse two times.
- Remove the lid and scrape down the side of the bowl being sure to scrape in the corners of the bowl.
- Return the lid and wait for 2-3 minutes to allow the hot cream to melt the chocolate.
- Then pulse 3-6 times until the ganache comes together.
- Pour the ganache into a bowl, cover, and set aside to cool.
- Do not scrape any thick chocolate from the bottom of the food processor, just allow the liquid ganache to fall into the bowl leaving behind any that is too thick.
- The thick chocolate might not be fully blended together and it can become grainy as it cools. Just enjoy it as a snack drizzled over a pretzel, strawberry, or graham cracker.
Why is this my favorite method?
This is my favorite method because the blade of the food processor chops the chocolate so I don’t have to manually chop my chocolate plus it continues to chop the chocolate as it emulsifies the chocolate and cream into a very smooth ganache.
An immersion blender works similarly to make the ganache but the blades are quite a bit smaller and not powerful enough to chop the chocolate so you have to chop it by hand.
Immersion Blender Method
- Pour 1/4 of your hot cream into a tall immersion blender cup.
- Add the chocolate.
- Pour the remaining cream over top.
- Let sit for about 2 minutes to allow the chocolate to begin to melt then pulse until the ganache comes together.
- Scrape the bottom and sides of the cup and blend again just to be sure all of the chocolate has been blended into the cream.
- Pour into a shallow bowl, cover, and set aside at room temperature until firm.
I particularly like this method when I’m making small batches of chocolate ganache.
You’ll notice in all of these instructions I tell you to set the bowl of ganache aside and allow it to slowly cool at room temperature.
DO NOT refrigerate your chocolate ganache to make it cool faster!
- As chocolate ganache cools, cocoa-butter crystals begin to form and the ganache begins to set. If you cool the ganache too quickly, the cocoa butter won’t form uniform crystals.
- Then when the chilled ganache is returned to room temperature it can be too soft or even become greasy.
- Also, some of the fat crystals will have become too large making your ganache have a grainy texture.
It is best to allow the chocolate ganache to cool at room temperature.
To speed up the process, you can pour the ganache in a thin layer in a glass bowl. The thicker the layer, the longer it will take to firm up.
Should I add butter to my ganache?
- Butter is often added to ganache to enhance the creamy texture and to add another flavor note.
- I do not add butter to my ganache because I always use high fat cream so butter is not necessary. Actually, the added fat can lead to your ganache separating and becoming greasy.
- If you cannot find heavy whipping cream and you use a cream with less fat then it might be a good idea to add butter.
- If you do decide to add butter, be sure to soften the butter at room temperature, then add it in small pieces after your ganache has come together.
Should I add invert sugar or glucose?
- Invert sugar and glucose will help to keep your ganache from breaking and becoming grainy and will help enhance the shelf life.
- Most professional chocolatiers will add both to their ganache recipes, but these products are not readily available to the home cook, so I do not include them in my truffle recipes.
- If you do plan to make chocolate truffles to sell, and you need to increase the shelf life then I recommend you use recipes that include these ingredients.
How to fix broken ganache that is grainy or greasy?
If you immediately see that your ganache is broken because it looks curdled or greasy, you can use the methods listed below to fix it.
Corn Syrup Method:
- Spoon 1-2 tablespoons of broken ganache into a bowl.
- Bring 2 tablespoons of light corn syrup to a boil.
- Whisk very small amounts of corn syrup at a time into the broken ganache.
- Keep adding corn syrup, a little at a time, until that ganache is smooth and shiny again.
- Stop adding corn syrup as soon as the ganache is shiny and smooth. You may only need to add 1 tablespoon of the corn syrup to re-emulsify the broken ganache.
- Now, continue whisking this shiny ganache, and slowly add the broken ganache until it is all incorporated and smooth.
Immersion Blender Method:
- If your ganache is still warm and it is broken you can use an immersion blender to bring your broken ganache back together.
- Insert the stick blender into the ganache and turn it on allowing it to emulsify the ganache.
- I highly recommend using a food processor or immersion blender to make your ganache as you probably won’t have issues with it breaking, to begin with.
- Heat a small amount of low-fat milk just to a simmer.
- Slowly drizzle the milk into the broken ganache, whisking continuously, just until it comes back together.
- Low-fat milk has a high water content which will help to balance the amount of fat in a broken ganache.
- The disadvantage of adding milk to a broken ganache is that it will thin the ganache.
- If you are using it to make rolled truffles it might be too soft. You can slowly stir in some melted and tempered chocolate to thicken it up.
- Divide your broken ganache in half.
- Pour half into the top bowl of a double boiler and heat to 130° Fahrenheit (54° C).
- Set the other bowl of broken ganache over a bowl of ice and stir until the ganache cools to 60° Fahrenheit (16° C).
- Do not refrigerate to cool the ganache as it won’t cool evenly.
- Slowly stream the warm ganache into the cool ganache, continuously whisking, until it comes together and becomes smooth and glossy.
Sometimes you won’t realize there is a problem with your ganache until it has firmed up.
If it looks really dull (top left image) then there is a problem, but it might look glossy and still be grainy (top right image).
Fixing grainy, gritty, ganache:
- Your ganache can become grainy if it was over stirred once it cooled below about 90° Fahrenheit (32° C) or if it was cooled in the refrigerator.
- To fix this, slowly warm it using a double boiler until melted and use one of the methods listed above to fix a broken ganache.
Now that you have learned how to make perfect chocolate truffles using dark, milk, or white chocolate, let’s talk about adding some extra flavor.
Use flavored liquids:
You can use other liquids to make your ganache instead of cream. You can even use water, but below are some of my favorites.
- coffee ganache: Use the same ratios listed above when swapping out coffee for cream or use half coffee and half cream for a more mellow flavor.
- fruit purée ganache: The ratio of purée to chocolate will depend on the thickness of the purée. If it is as thick as cream, use the same ratio. If it is thinner, use additional chocolate or use half purée and half cream.
- ice cream ganache: Melt any flavor ice cream then measure it and use the same ratio of chocolate to cream as listed above.
- aromatics: tea leaves, fresh herbs, spices (like cinnamon, cloves, ginger, cardamom)
- Add the aromatics to the cold cream then heat the cream just until the first bubbles begin to form.
- Remove the cream from the heat and let the aromatics steep for 15 minutes. Covering the saucepan will keep the liquid from evaporating and will enhance the flavor.
- Pour the cream through a fine-mesh strainer to remove the larger pieces of aromatics.
- Bring the cream to a simmer before pouring it over the chocolate.
- liquor: Bailey’s Irish Cream, Kirsh, Chambord, Peppermint Schnapps, etc.
- Just before your ganache comes together, pour in the liquor and continue to stir until glossy and smooth.
- You must replace the liquor for a portion of the cream.
- If using 4 ounces (1/2 cup) of cream and 8 ounces of chocolate, and you want to add 2 tablespoons of liquor, then remove 2 tablespoons of the cream from the recipe.
- The flavor of liquor may intensify as the truffles age.
- Speaking of age, liquor will also prolong the shelf life of a chocolate truffle.
- candy oils: LorAnn candy oilsLorAnn candy oils come in dozens of flavors like cherry, banana, cola, raspberry, and more.
- Just before your ganache comes together, pour in the candy oil and continue to stir until glossy and smooth.
- Start with a 1/4 – 1/2 teaspoon then taste. Add more as needed.
- coffee flavoring: any flavoring you can add to coffee can also be used to flavor ganache
- You can add flavor by rolling your truffles in shaved chocolate, chopped nuts, cocoa powder, sprinkles, colored sugar, coconut, fried dried fruit powders, mini chocolate chips, and more.
- Truffles can also be dipped in dark, milk, or white chocolate.
Scooping and rolling chocolate truffles:
Once your ganache made with a 2:1 ratio of chocolate to cream has had time to firm up, you can scoop and roll into round truffles that can be coated in your favorite toppings or dipped in chocolate.
- Scoop the chocolate ganache using a small ice cream scoop or spoon.
- I love using a small spring-loaded scoop to make evenly sized truffles.
- Place on a parchment paper or silicone mat lined baking sheet.
- Allow the round balls to firm up for about 20-30 minutes.
- DO NOT refrigerate! If you do, the ganache will firm up too much on the exterior but be too soft on the inside making the truffles difficult to roll.
- Pick up one truffle, roll it into a ball until the ganache feels sticky.
- Roll into your chosen topping.
- Do not roll all of your truffles then try to coat them. You need the truffle to be freshly rolled and somewhat sticky so that the toppings will adhere to the truffle.
You can roll your truffles in colorful sprinkles or sugar for holidays. You can also shave colored white chocolate or candy melts to use as truffle toppings.
Storing chocolate truffles:
- Store your truffles in an airtight container in a cool, dry place away from direct sunlight or air vents.
- When chocolate truffles are kept at a consistent temperature between 65°F and 70°F they will stay fresh and maintain their creamy texture for about 2 weeks.
- Truffles will begin to mold if kept much longer than 2 weeks.
Can I refrigerate my truffles?
- Yes, you can, however, truffles stored in the refrigerator can pick up odors from other food, develop sugar crystals, and get sticky.
- One positive is that storing truffles in the refrigerator will increase their shelf life by about a week.
- Be sure to place them in an airtight container. When you bring them out of the fridge, set the container on the counter for at least an hour before opening the container.
Can I freeze chocolate truffles?
- Yes, you can freeze truffles in an airtight container.
- To thaw the truffles, place them in the refrigerator for at least 12 hours.
- Then remove them from the refrigerator, set the container on the counter for at least an hour before opening the container.
Chocolate Truffle Making Class
- If you’d like to learn more about making chocolate truffles including truffles made using polycarbonate chocolate molds, be sure to check out my chocolate making classes at The Sugar Academy.
- In the online video class, you will learn everything you need to know to make delicious and beautiful chocolate truffles.
- When you are ready to give them as a gift, you can package truffles in boxes or tins.
- I like to place the round truffles in paper cups then package them in candy boxes that have an insert to hold them in place.
- You can also arrange the truffles in a candy dish, then wrap them with food-safe cellophane to give as gifts.
- Use a metal tin to keep your candies the freshest!
Filled Chocolate Truffles:
If you’d like to learn how to make beautiful chocolate truffles that have silky smooth chocolate ganache in the center of a chocolate shell, check out my Chocolate Truffle Making Course at The Sugar Academy. It’s an hour-long video lesson where I show you step-by-step how to make rolled and filled chocolate truffles, including decorating them with chocolate transfer sheets.
Be sure to watch the detailed video tutorial. I show you how to make the chocolate truffles recipe using all three methods.
Scoop and roll thick fudge-like chocolate ganache into round chocolate truffles then top with chocolate shavings, cocoa powder, chopped nuts, cookie crumbs, or sprinkles.
- 8 ounces semi-sweet chocolate or 10 oz. (284 gr) milk choc. or 12 oz (340 gr) white choc.
- 4 ounces heavy whipping cream (you can swap out liquor for 1-2 tablespoons of the cream)
- toppings, shaved chocolate, cookie crumbs, chopped nuts, coconut, sprinkles, cocoa powder
Finely chop or shave your chocolate.
Heat the heavy whipping cream in a saucepan over medium heat just until bubbles begin to form around the edges of the pan.
Pour chopped chocolate into a shallow bowl, creating a small well in the center of the bowl.
Pour the hot liquid over the chocolate allowing the cream to flow into the center of the bowl and underneath the chocolate. Make sure all the chocolate is submerged under the cream.
Let sit for 3 minutes allowing the chocolate to begin to melt.
Begin stirring in a small circle in the center of the bowl to create an emulsion of the chocolate and cream then widen the circle slowly until all of the chocolate and cream blend together.
As soon as the chocolate and cream come together, and your chocolate ganache looks shiny and smooth, stop stirring.
Cover the ganache directly with plastic wrap or with a tight-fitting lid and set aside until it firms up, at least 4 hours.
Pour the hot cream over the chopped chocolate and close the lid.
Pulse twice then remove the lid and scrape the sides of the bowl.
Replace the lid and let the chocolate melt for 2-3 minutes.
Pulse 3-6 times just until the chocolate and cream come together and looks glossy and smooth.
Pour into a bowl, cover, and let rest at room temperature.
Pour 1/4 of the hot cream into a tall immersion blender cup.
Add the finely chopped chocolate.
Pour the remaining hot cream over top of the chocolate.
Set it aside for about 2 minutes to allow the chocolate to melt.
Use the immersion blender to combine the chocolate and cream.
Scrape the sides of the cup and pulse again just until the ganache is smooth, glossy, and creamy.
Pour into a shallow bowl, cover, and set aside for at least 4 hours.
Using a small ice cream scoop or spoon, scoop the ganache onto a parchment paper-lined baking sheet and let rest for about 30 minutes until firm.
Roll a scoop of ganache into a ball then immediately roll into the toppings.
Rolled truffles can be stored in an airtight container at room temperature for up to 14 days.
If your ganache breaks and becomes greasy, oily, lumpy, or grainy, see the tutorial for detailed instructions on fixing it.
Flavor chocolate truffles using liquor, fruit puree, coffee, ice cream, candy oils, or assorted toppings.
If you are really excited about learning how to make homemade chocolates and are more of a visual learner, be sure to check out my online chocolate making courses at The Sugar Academy. In each video lesson, I share my 30+ years of expertise as a professional chocolatier with you.
Did you make this recipe and think it was great or do you have any questions? Leave a comment below and don’t forget to rate the recipe using the star rating system.
I hope you enjoy this chocolate truffle recipe.
I’d love to see pictures of your kitchen creations. You can share in our How to Make Fun Food facebook group. It’s a great place to ask questions and learn from others.
If you love making chocolate be sure to check out my Chocolate Making Courses at The Sugar Academy.
Have a sweet day, Beth
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