Truffles are simply ganache and patience. Once you master the classic 2:1 chocolate-to-cream ratio, you can create endless variations using gourmet sauces, cocoa powder, nuts, and textured coatings.
Ingredients (Makes ~24 Truffles)
• 250 g M395 Milk Couverture 39.5%
https://chefceber.com/products/couverture-chocolate
(or D570 Dark Couverture for a deeper flavour)
• 125 ml heavy cream
• 2 tbsp Hazelnut Gourmet Sauce
https://chefceber.com/products/gourmet-sauce
Coatings
• 22/24% Cocoa Powder
https://chefceber.com/products/b-cp-22-24
• Desiccated coconut
• Coconut Gourmet Sauce
https://chefceber.com/products/gourmet-sauce
• Chopped nuts
Method
1. Make the ganache
Heat the cream just to a simmer. Pour it over the chopped couverture chocolate and let sit for 1 minute. Stir slowly from the centre outward until smooth, glossy, and fully emulsified.
2. Add flavour
Stir the hazelnut gourmet sauce through half of the ganache to create a praline-style batch.
3. Chill
Refrigerate the ganache for 3–4 hours until firm enough to scoop and roll.
4. Shape the truffles
Scoop small portions using a teaspoon or melon baller and roll quickly between cool hands into balls. Chill again for 15 minutes.
5. Coat the truffles
Roll the plain truffles in cocoa powder, coat the hazelnut batch in chopped nuts, and finish another batch in desiccated coconut lightly brushed with coconut gourmet sauce.
6. Serve
Store the truffles in the refrigerator and allow them to sit at room temperature for 15 minutes before serving for the best texture and flavour.
Chef’s Tip
If your ganache ever splits or looks oily, whisk in a tablespoon of warm milk. It will re-emulsify almost instantly.
