How to Make CHOCOLATE TRUFFLES Tutorial

Beginner

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

Don’t forget to like and subscribe to my YouTube channel at Yeners Cake Tips.

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.

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

Leave a Comment

14 Tools & Materials Every Cake Decorator Should Have
Get my free e-book guide on the 14 most useful tools and materials I think all cake decorators should have.

Member's Projects

Here's what some of our members have created after watching this tutorial.