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Silky smooth chocolate ganache truffles

May 21, 2011

On Friday, to celebrate Fair Trade Fortnight, I gave away some of these truffles at the Fair Trade Fair at Uni. Of course I was also pimpin The Potluck Club. It was a lovely way to spend the afternoon, and I had an awesome time meeting old and new friends! The compliments were pretty sweet too, although mostly they consisted of surprised mmm noises. People came back for them (after leaving the building!), and asked for the recipe (which I was only too happy to provide!). To share all this gloriousness, I will share the recipe here too. It’s super easy, but it does require a bit of idle time. The best way to prevent yourself from eating the truffle mixture is to do the mixture before going to bed, and roll them in the morning.

Chocolate ganache truffles

adapted from Irina’s awesome and fully illustrated recipe

  • 300ml whipping cream (or pure coconut cream apparently to make these vegan – just omit the butter)
  • 20g butter (preferably unsalted)
  • 600g dark chocolate (I used Trade Aid’s), chopped smallish*
  • optional: 25g or about 2Tbs sugar

*The truffles will still be softish (like fondant icing, but not all sandy), so if you want them more solid, just use more chocolate

Heat cream, butter and sugar on medium heat in a saucepan until it just comes to a simmer.* Whisk occasionally to help the sugar dissolve, if using. Remove from heat, pour in chocolate, and let sit for a few minutes.

Whisk in circular motions towards the centre, trying not to beat air into the mixture but mixing vigorously enough to make the cream and chocolate mix to form a smooth, glossy mixture.

Refrigerate until the consistency is like a very thick icing – this will take a few hours.

Once the mixture is solid enough to be scoopable, grab a metal teaspoon and scoop out chunks of the mixture, and roll slightly with your hands. If you don’t want to get those hands dirty, you could also try piping them. They don’t have to look perfect. Immediately drop them into a cup filled with one of your coatings (rough ideas below), coating the truffle in a generous layer (especially if it’s cocoa!). Set aside on a paper lined baking tray. Once your tray is full, refrigerate. Don’t let the truffles touch if they are not dusted with cocoa.

*Try not to walk away as the cream can go from sentient to furiously bubbly quickly, and it’s not fun to clean up!

Truffle coating ideas

Cocoa based
  • Cinnamon – Use half icing sugar and half cocoa, with a very small amount of cinnamon – you don’t want it to overpower. Sift together before using as a coating
  • Chilli – Use half icing sugar and half cocoa, with a very small amount of chilli – you don’t want it to overpower. Sift together before using as a coating
  • Cardamon – Use half icing sugar and half cocoa, with a very small amount of cardamon – you don’t want it to overpower. Sift together before using as a coating
Keep in mind that after a few hours the truffles will absorb some of the cocoa, so if you want them totally dusted, you will need to dust them again just before serving.
Grated chocolate
  • White, milk or dark
Ground nuts
  • Pulse almonds, pistachios, or toasted hazelnuts with a bit of caster or icing sugar to prevent the mixture from forming a paste.
  • Melt dark, white or milk chocolate on a very low heat (or in a metal/ceramic bowl sitting above a simmering pot of water). Sit melted chocolate in warm-hot water when dipping truffles.
  • Add a few drops of essence to the chocolate to flavour if you wish – vanilla, nut based (be very sparing with almond essence), orange, peppermint


  • Just use fine dessicated stuff
 These recipes were also entered into Trade Aid’s recipe competition. Every entry gets free Trade Aid chocolate, yay! Submit your recipes if you have them, but remember to do it before the end of May :)
12 Comments leave one →
  1. May 21, 2011 5:08 pm

    I love truffles, they really are so simple to, two ingredients and your on your way then a few extras if you want more flavours. Love the pic with the truffle rolling round in the cocoa

  2. May 21, 2011 5:19 pm

    nice work. these truffles look delish. great fotos, too!

  3. May 21, 2011 6:48 pm

    A: Yes I should note that you can sort of get away with omitting the butter really…Also I wish I got some grouped shots but I was running late >.<

    Y: They taste a lot more impressive than they look…hence people saying "mmm" in such a surprised way!

  4. May 22, 2011 2:43 am

    Woohoo! As always, Zo, thank you for making these. Your coating ideas are perfect, and you’re right — the flavor is so much more impressive than the visual, though your photos are quite pretty.

    Anyway, you’ve reminded me that I really have to get back in the kitchen one of these days.

    Hope you’re well :)

  5. May 22, 2011 10:35 am

    I: Aww so lovely to hear from you :) Have been missing the sweets coming from your kitchen! Although I do think you deserve a bit of a break every now and then (I saw your knee – looked far worse than my ankle!).

  6. May 23, 2011 10:07 am

    mmm delicious! and such a pretty picture!

  7. May 23, 2011 10:14 am

    M: Cheers Megan! Was wanting to make them even prettier with ground pistachios as a coating though, but the cocoa has its own charm.

  8. May 23, 2011 7:18 pm

    These look gorgeous! Funny timing, I also just made chocolate ganache truffles: Great blog, so glad to have found you!

  9. May 23, 2011 8:10 pm

    K: Love it when that happens in the blogosphere! Always interesting to see everyone’s take on the same sort of food.

  10. June 30, 2011 10:10 pm

    I am not really a sweet person… but I think I will have to try these… ur truffles look delicious…. melt in your mouth kind

  11. July 11, 2011 12:53 pm

    Absolutely BEAUTIFUL!

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