Truffles are very luxurious but are incredibly simple to make and versatile. It is simply a set ganache that is rolled into balls. You can infuse the cream with a multitude of flavours and coat the truffles in a multitude of coatings. There are many recipes out there for ganache and chocolate truffles but this has always worked for me.
I’m going to give you 10 ideas for different truffles, but all of them follow the same basic chocolate ganache recipe. Most ganaches are equal amounts of cream and chocolate but this adds more chocolate otherwise the ganache sets too soft, which isn’t suitable for rolling in your hands.
I would go against using white chocolate truffles because white chocolate is hard to make into ganache because of its high fat content.
I suggest buying mini petit four paper cases to contain the truffles so you can put them into gift boxes and they transport easier.
Makes 50 regular sized truffles
200ml double cream
300g dark chocolate
2 tbsp cocoa powder
- Place the cream into a saucepan and heat until the cream starts to boil.
- Chop the chocolate into small pieces and place into a large heatproof bowl.
- Once the cream has heated, pour over the chocolate. The way I was taught to make ganache was to leave the bowl for exactly 2 minutes before stirring until even.
- Cover the bowl with clingfilm and chill in the fridge for 4 hours or even overnight.
- Sift the cocoa powder onto a plate. Put on some plastic gloves. It will stop the ganache melting on your hands and it makes it less messy when rolling the truffles if you are using your hands.
- To shape the truffles, use a melon baller and scoop a ball of the chilled ganache.
- Put the truffle onto the plate. Roll so it is completely covered in cocoa powder. Put on a baking tray lined with greaseproof paper. Repeat until you’ve used all the mixture. If the mixture does soften as you make them, return to the fridge to harden again.
- When you’ve done them all, place in the fridge to chill until you intend to give them as presents. When you put them into your gift box, place them into your mini petit four cases, wrap in paper and give to your friends.
Twist 1: Chocolate Peanut Truffles
To incorporate more peanut flavour, remove the ganache after 2 hours of chilling. Fold in 100g of peanut butter to the ganache and allow to set. Instead of putting cocoa powder on the plate, put some chopped peanuts. If you cannot buy chopped nuts in the supermarket, buy peanuts from the supermarket and use a food processor to chop – be careful that you do not chop too finely otherwise it starts to release oils – or by hand. Roll in the peanuts and chill. You can also roll in cocoa powder or icing sugar as normal.
Twist 2: Chocolate Almond Truffles
Once the ganache is evenly combined, add 2 tablespoons of amaretto (almond liqueur) and continue as normal. Place a mixture of flaked and ground almonds onto a plate and roll the truffles in the almond and chill. You can also roll in cocoa powder or icing sugar as normal.
Twist 3: Chocolate Orange Truffles
Using a knife, a microplane zester or a peeler, remove the zest of two oranges and place into the cream. Allow the cream to just boil before removing from the heat and straining over the chocolate. Make the ganache as normal and cool. Make an orange glace icing by mixing freshly squeezed orange juice gradually into icing sugar until thick but spreadable. Put into a piping bag and drizzle over the truffles. Grate over orange zest and chill. You can roll in cocoa powder or icing sugar as normal.
Twist 4: Striped Chocolate Truffles
Make the truffles as usual. Melt white chocolate over a bowl of simmering water and spoon into a piping bag. Drizzle over the truffles and chill. Repeat the process but with milk chocolate.
Twist 5: Chocolate Christmas Puddinis
Make the truffles as normal but do not roll in any coatings. Make a simple water icing by gradually adding water to sifted icing sugar until it is thick but spreadable. Ensure that the truffles are perfectly circular using your hands to help the shape. Pour over one teaspoon of the icing over the top so it looks like a Christmas Pudding. Using a leaf cutter, cut out leaf shapes out of green sugarpaste and place into the icing. Chop up some glace cherries very finely and top the truffles with them.
Twist 6: Black Forest Truffles
Once the ganache is evenly combined, add 2 tablespoons of kirsch (cherry brandy) and continue as normal. Sift icing sugar onto the plate and roll the truffle in icing sugar. Top each truffle with half a glace cherry. Chill as normal.
Twist 7: Mint Chocolate Truffles
Once the ganache is evenly combined, add ½ teaspoon of peppermint extract and continue as normal. Melt white chocolate over a bowl of simmering water and spoon into a piping bag. Drizzle over the truffles and chill. You can also roll in cocoa powder or icing sugar as normal.
Twist 8: Mocha Truffles
Whilst the cream is heating, mix in 1 tablespoon of instant coffee granules and mix until a nice caramel brown. Continue as normal. Roll the truffle in cocoa powder or icing sugar. Top each with a chocolate coated coffee bean. Alternatively once the ganache is evenly combined add 2 tablespoons of Tia Maria or Kahlúa (coffee flavoured liqueurs) and continue as normal. Roll in cocoa powder and top with a chocolate coated coffee bean.
Twist 9: Gianduja Truffles
Once the ganache is evenly combined, add 2 tablespoons of frangelico (hazelnut liqueur) and continue as normal. If you want a child friendly version, after 2 hours of chilling, fold in 150g Nutella and allow to set. Place chopped hazelnuts onto the plate and roll the truffles in the hazelnuts and chill. You can also roll in cocoa powder or icing sugar as normal.
Twist 10: Death by Chocolate Truffles
Once the ganache is evenly combined, add 2 tablespoons of framboise (raspberry liqueur) and continue as normal. Instead of rolling in cocoa powder or nuts, drizzle over a raspberry glace icing. Blitz raspberries until it forms an even coulis. Pass through a sieve and add 1 teaspoon to 100g icing sugar. Gradually add more coulis to the icing sugar until it forms a thick but spreadable icing. Put into a piping bag and drizzle over the truffles. Allow to set.