HACKER SAFE certified sites prevent over 99.9% of hacker crime.

Chocolate Candy
Making Guide

Frequently
Asked Questions
Live Chat by LivePerson

 


Design & Decorating/ Edible Supplies

Find Us On Facebook!

Follow Us On Pinterest

 

 

 

Join Our Private Email List To Receive Specials, Tips, & Recipes
Name:
Email:

We respect your privacy and will NEVER sell or share your information.

Telephone Hours: 
7 Days  9am - 8pm EST
En Español: L-V 11am - 7pm EST

Office/Warehouse Hours:
11am-7pm M-F

Toll Free: 866-528-5252
info@chocoley.com

Preguntas En Español: espanol@chocoley.com

We ship within the entire United States and to Canada.
All prices are in $US.

For US Shipping Information
Click Here

For Canadian Shipping Information Click Here

All orders ship from
Alpharetta, Georgia, USA

How to make gourmet chocolate truffles Pin It

Truffles

This is a basic recipe for traditional chocolate truffles. You can add liqueur, chocolate flavoring oils, lemon zest, orange zest, tea infusions, or any number of things to be more creative - or just savor in the delicious taste and texture of the basic recipe.

Ingredients:

You'll also want:

TIP:

Keep an ice pack next to you and in between rolling the ganache into balls hold the ice pack in your hands to keep your hands cold - then the chocolate won't melt while rolling the balls!

IDEA:

For Easter, roll the gananche into the shape of Easter eggs!

IDEA:

Use a cookie cutter to cut chilled ganache into shapes such as hearts!

Prepare Ganache:

1.

Put 1 lb. of Candy Melts Dark chocolate in a large mixing bowl. Do not melt the chocolate. Just put the discs in.
2.

Bring cream slowly to a light boil in a heavy saucepan.
3.

Pour boiling cream over chocolate and keep stirring until all the chocolate has melted.
4.

If you want to add butter and/or flavoring oil, do so now, before the batter cools and thickens.
5.

When the ganache is warm it's creamy. You can thicken it by whisking it.
6.

Cover the bowl of ganache and put it in the refrigerator (about 3 hours) or freezer (about 1 ½ hours) and chill until firm. You want the ganache to be just thick enough to easily form the truffle balls.

Form Truffles:
1.

Create 1" round balls by using a very small ice cream scooper or a melon baller if you have one - if not, just use your clean hands to grab some ganache and have fun rolling it into a ball - it's sort of like Play Dough. Place the balls on Heavy Weight Dipping Sheets and freeze until firm (about 45 minutes).
2.

While the chocolate balls are in the freezer, melt the Bada Bing Bada Boom Dipping & Enrobing Chocolate in double boiler. Follow instructions that came with your chocolate, or click here for instructions.
3.

After the chocolate balls are firm, use a stainless steel dipping tool to dip each ball in the melted chocolate, then place onto heavy weight dipping sheet to set up in refrigerator.

Keep chilled until ready to serve.

OPTION: Before the dipped truffles set up, you can roll the wet truffle in cocoa powder, finely chopped nuts, shredded coconut (sweetened), or any number of items to give it a great flavor and eye boost - or just eat it dipped in chocolate.

OPTION: For a decorative touch, squeeze Chocoley Drizzle & Design Chocolate over the cooled finished truffle if you didn't coat it with anything!