Truffle centres are commonly made from ganache with enough chocolate to become scoopable when chilled. Chocolate type and cream ratio matter, so follow a truffle-specific formula rather than adapting a thin cake glaze.
Start with firm ganache
Truffle centres are commonly made from ganache with enough chocolate to become scoopable when chilled. Chocolate type and cream ratio matter, so follow a truffle-specific formula rather than adapting a thin cake glaze.
Chill until workable
The mixture should be firm enough to portion but not so cold that it cracks. Use a small scoop for consistency and work in short batches if the room is warm.
Shape with minimal handling
Lightly roll portions between clean hands, then chill again if necessary. Excess handling transfers heat and can make the centres greasy. Gloves may help with cleanliness but do not replace hand washing.
Choose a coating
Cocoa powder, finely chopped nuts, coconut or tempered chocolate each creates a different finish. Clearly identify allergens and avoid decorations that could be choking hazards for young children.
Keep them fresh
Because many truffles contain cream, store them according to the recipe, usually refrigerated in a sealed container. Allow brief tempering before serving if a softer texture is preferred.