Skip to main content

Quality chocolate is key to making successful truffles.

Arx0nt/iStockPhoto / Getty Images

Homemade truffles are superior to many you buy in the store. A few delectable mouthfuls make the perfect end to a meal, and they are excellent as a take-home treat for your guests or a gift for friends over the holiday season.

The secret is the quality of chocolate. Buy the best you can afford, at least 64-per-cent to 70-per-cent cocoa for dark, and 40-per-cent to 45-per-cent for milk. I don’t like white chocolate, so I never use it; if you do, buy a good quality bar, preferably European.

Story continues below advertisement

Cooking 101: Lucy Waverman decodes cooking techniques everyone can master

I like Cacao Barry, Valrhona and the slightly less expensive but still excellent, Callebaut. Buy chocolate in block form or callets (small round discs). Do not use inexpensive packaged chips, as they have a hardening agent in them that prevents the truffles from forming properly. If you don’t use callets, chop the chocolate finely. This is easily done if you shave it off the block with a serrated knife.

Finely chop 8 oz dark chocolate. Place in a heatproof bowl. In a heavy pot on medium heat, combine ½ cup whipping cream and 2 tbsp unsalted butter. Stir mixture together until cream comes to a good simmer. Remove from heat, let sit for a minute then pour over the chocolate and let sit again for a minute. Stir together until smooth. This is called ganache. (If your truffle mixture is too hot, it will split and become grainy. You can save it by whisking in 2 or 3 tbsp of hot milk, which will bring it back together.) Refrigerate for a couple of hours until the mixture can easily be handled. Scoop the mixture with a tablespoon, or larger if you want to make big truffles, and roll into balls. Roll in cocoa powder. I usually dust my hands with cocoa before dipping to keep everything uniform. Place on a parchment-lined baking sheet and refrigerate for two more hours. Truffles will keep, refrigerated, for a month in an airtight container.

To change the flavour of your truffles:

  • Add 2 tbsp finely chopped candied ginger into the ganache mixture.
  • Instead of rolling truffles in cocoa, use toasted nuts (the saltiness provides a good contrast to the richness), toasted coconut, or dip them in melted chocolate.
  • Omit whipping cream and add ½ cup thick yogurt. It has a firmer texture, is less rich and cuts the fat.
  • Add 3 tbsp liqueur (any flavour) into chocolate mixture while still warm for decadent, boozy truffles.

Need some advice about kitchen life and entertaining? Send your questions to lwaverman@globeandmail.com.

Plan your weekend with our Good Taste newsletter, offering wine advice and reviews, recipes, restaurant news and more. Sign up today.

Report an error Editorial code of conduct
Due to technical reasons, we have temporarily removed commenting from our articles. We hope to have this fixed soon. Thank you for your patience. If you are looking to give feedback on our new site, please send it along to feedback@globeandmail.com. If you want to write a letter to the editor, please forward to letters@globeandmail.com.

Welcome to The Globe and Mail’s comment community. This is a space where subscribers can engage with each other and Globe staff. Non-subscribers can read and sort comments but will not be able to engage with them in any way. Click here to subscribe.

If you would like to write a letter to the editor, please forward it to letters@globeandmail.com. Readers can also interact with The Globe on Facebook and Twitter .

Welcome to The Globe and Mail’s comment community. This is a space where subscribers can engage with each other and Globe staff. Non-subscribers can read and sort comments but will not be able to engage with them in any way. Click here to subscribe.

If you would like to write a letter to the editor, please forward it to letters@globeandmail.com. Readers can also interact with The Globe on Facebook and Twitter .

Welcome to The Globe and Mail’s comment community. This is a space where subscribers can engage with each other and Globe staff.

We aim to create a safe and valuable space for discussion and debate. That means:

  • Treat others as you wish to be treated
  • Criticize ideas, not people
  • Stay on topic
  • Avoid the use of toxic and offensive language
  • Flag bad behaviour

Comments that violate our community guidelines will be removed.

Read our community guidelines here

Discussion loading ...

Cannabis pro newsletter
To view this site properly, enable cookies in your browser. Read our privacy policy to learn more.
How to enable cookies