Can I make chocolate truffles with chocolate chips instead of a bar?

You can, but the texture suffers. Chips contain stabilizers that help them hold their shape in the oven, and a ganache made from them can set grainy and taste waxy. Bar chocolate at 60 to 70 percent cacao melts clean and gives the smooth, slow melting center a truffle is supposed to have.

My ganache split and looks greasy. Can it be saved?

Almost always, yes. Warm the bowl slightly and stir in warm milk one tablespoon at a time, slowly and gently, until the mixture comes back together and turns glossy. Splitting usually comes from boiling cream or hard stirring while the ganache was very hot, so keep the cream at a steam and the stirring slow next time.

The ganache is still too soft to roll after chilling overnight. What went wrong?

The ratio shifted, usually because the chocolate was milder than 60 percent or a little extra cream went in. Melt the ganache gently, stir in 2 more ounces of finely chopped chocolate, and chill it again for at least 2 hours. It sets firmly on the second chill.

How do I keep the truffles from melting in my hands while I roll them?

Run cold water over your hands and dry them well before starting, and scoop all the portions first, then chill them for 15 minutes so each ball needs only a few seconds of rolling. If the batch warms up and starts to smear, put the whole tray back in the refrigerator for 15 minutes instead of pushing on.

How long do homemade chocolate truffles keep, and can I freeze them?

In a covered container in the refrigerator they keep for up to 2 weeks. For longer storage, freeze them solid on a tray, then bag them for up to 3 months, and thaw them overnight in the refrigerator, still covered. Let them stand at room temperature for 30 minutes before serving so the centers soften.

Chocolate Truffles With Silky Ganache Centers

Ingredients

Scale

12 ounces dark chocolate, 60 to 70 percent cacao, finely chopped, about 2 cups
3/4 cup heavy cream
3 tablespoons unsalted butter, at room temperature
1 teaspoon vanilla extract
1/4 teaspoon fine sea salt
1/3 cup unsweetened cocoa powder, for rolling
Optional coatings: 1/2 cup finely chopped pistachios, 1/2 cup finely shredded coconut, or 1/2 cup crushed peppermint candy

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Instructions

Chop the chocolate finely, into pieces no bigger than a pea, and put it in a medium heatproof bowl with the butter and the salt. Small, even pieces melt at the same speed, which is what keeps the ganache smooth.
Pour the cream into a small saucepan and heat it over medium heat until it steams and small bubbles form around the edges, about 3 to 4 minutes. Do not let it boil; boiling cream can make the finished ganache taste cooked and can break the emulsion.
Pour the hot cream over the chocolate all at once. Let the bowl sit undisturbed for 1 full minute. This patience lets the chocolate melt from the inside before you touch it, and it is the step most people rush.
Stir slowly with a spatula, starting with small circles in the very center of the bowl and widening gradually as the center turns glossy. Keep going until the ganache is completely smooth and shiny, then stir in the vanilla extract.
Pour the ganache into a shallow dish so it chills evenly. Press a piece of plastic wrap directly onto the surface to keep condensation off, and refrigerate for at least 2 hours, until firm enough to hold the mark of a spoon.
Line a baking sheet with parchment paper. Scoop the ganache with a small cookie scoop or a teaspoon into portions of about 2 teaspoons each, and set them on the sheet without rolling yet.
Chill the scoops for 15 minutes. Then, with cool hands, roll each portion quickly between your palms into a ball, working fast because ganache melts at body temperature. Return the balls to the sheet as you go.
Roll each ball in cocoa powder, or in the coating of your choice, until covered. Chill the finished truffles for at least 30 minutes more, then move them to a covered container in the refrigerator until serving.

Notes

Nutrition is an estimate based on the ingredients and cooking methods used.

Author: Chef Jordan
Prep Time: 25 minutes
Cook Time: 5 minutes

Nutrition

Serving Size: 1 truffle
Calories: 78
Sugar: 5
Sodium: 12
Fat: 6
Saturated Fat: 4
Unsaturated Fat: 2
Trans Fat: 0
Carbohydrates: 6
Fiber: 1
Protein: 1
Cholesterol: 8