How to Make CHOCOLATE TRUFFLES Tutorial

By Yeners Way - July 15, 2020

Learn how to make simple chocolate truffles.

I made a special chocolate mousse cake for my grand children and like every layered cake, it had multiple components. Sacher sponge for the base (which I made a tutorial for here), chocolate mousse, which I will be my next Yeners Cake Tip tutorial, and chocolate truffles which will be used to decorate the cake. In this tutorial, I would like to show you how to make the chocolate truffles.

Sacher Sponge Tutorial

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Preparations
Comments 2

While not everything on this list is absolutely required, these are the things used in this tutorial video. Of course you are welcome to find alternative ways of doing things and we would love to hear if you've discovered an easier method or better tool to achieve good results. Please note that some items may be listed as sets, and it is usually recommended to have full sets, it may not be neccessary. In most cases, only one item from a set is actually used in the tutorial. Please watch the tutorial before purchasing any items to make sure you are not buying anything you don't need.

Tools & Materials

Glass bowl

2 litres

Rectangular tray

3cm deep

Sieve

Fork

Coffee spoon

OR Chocolate dipping fork set

Desposable Piping Bag

Nozzle

#5 Round

Rubber Scraper

Tray

for finished truffles

Recipes & Ingredients

Dark Chocolate (Couverture) Wikipedia

1kg

Couverture chocolate is a very high-quality chocolate that contains extra cocoa butter (32–39%). The higher percentage of cocoa butter, combined with proper tempering, gives the chocolate more sheen, firmer "snap" when broken, and a creamy mellow flavor.

Dark Chocolate Ganache Recipe View Recipe

1kg

Chocolate ganache is nothing but pure chocolate melted with a generous amount of boiling fresh cream. This smooth airless chocolate cream makes a lot of things possible. A benefit of chocolate ganache is that the high...[read more]

Cocoa Powder Wikipedia

500g

Cocoa Powder (cocoa solids) is a mixture of many substances remaining after cocoa butter is extracted from cacao beans. When sold as an end product, it may also be called cocoa, and cacao. In contrast, the fatty component of chocolate is cocoa butter. Cocoa butter is 50% to 57% of the weight of cocoa beans and gives chocolate its characteristic melting properties. Cocoa solids are one of the richest sources of flavanol antioxidants. They are a key ingredient of chocolate, chocolate syrup, and chocolate confections.

2 Comments

Deirdre Kettle 3 months ago

Brilliant thank you, my kind of cake decoration, nice and easy to make but effective

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my_thea 3 months ago

thank you for this wonderful recipe

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