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Ganache Truffles

Owner/Chocolatier Helen Staines
Decadence Chocolate

Toppings add texture and flavour to popular ganache morsels. Freeze-dried raspberries are crushed to a powder for the perfect pop of colour.



2 cups dark chocolate
1 cup 35% whipping cream
1/2 cup light brown sugar

1/2 cup cocoa powder
1/2 cup freeze-dried raspberries
1/2 cup toasted coconut
1/2 cup crushed, toasted hazelnuts


1. Break dark chocolate into small, even-sized pieces and place in a medium-size mixing bowl. Set aside.

2. In a small saucepan, add cream and sugar and bring to a boil. Simmer for 1 minute to fully dissolve sugar. Turn off heat and cool for 5-10 minutes. Note: If you pour boiling cream onto chocolate, the cocoa butter will separate from the cocoa solids and split the ganache.

3. Pour cooled cream onto chocolate pieces and mix well with a spatula until smooth and very glossy. Allow to cool to room temperature. Cover and place in fridge for 2 hours, or until fully set.

4. Remove ganache from fridge. Using a teaspoon, scoop even-sized pieces onto parchment paper. Powder hands with cocoa powder and roll into evenly shaped spheres. Note: Fingertips are cooler and less likely to melt the truffles as you roll them as opposed to using the palm of your hands.

5. Truffles can be rolled in topping of choice: cocoa powder, tempered chocolate, freeze-dried raspberry powder, toasted coconut, or crushed and roasted nuts of any variety.

Yield 50 truffles

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