Dark Chocolate Pumpkin Truffles Recipe - Build Your Bite (2024)

FAQs

How to harden chocolate truffles? ›

Chill the truffles briefly, for about 15 minutes, while you prepare whatever you'd like to roll or enrobe them in. If your ganache isn't firm enough to scoop into balls, you can chill it in the fridge to harden.

Chocolate truffles are considered one of the most indulgent treats and ultimate luxury desserts. They combine the richness of high-quality chocolate with a creamy center, making them ideal as sympathy chocolate or just a sweet treat for any special occasion.

Homemade truffles can last up to 2 weeks in the refrigerator and for up to 6 months in the freezer. For the best texture and flavor, bring them to room temperature before serving. Even if you're planning on gifting your chocolate truffles, be sure to store them in the fridge or freezer.

Let the ganache cool at room temperature for about 30 minutes, and then cover and refrigerate for 2 hours or until firm. Scoop up heaped teaspoons of ganache, roll them into smooth balls between the palms of your hands and then roll them around in cocoa powder or sprinkles to coat them evenly.

I love Baker's or Ghirardelli brands. If you want to splurge, Scharffen Berger is exceptional! Semi-sweet or dark chocolate make a very intense chocolate truffle and milk chocolate yields a sweeter truffle. If using milk chocolate, reduce the cream to 1/2 cup as milk chocolate is much softer than dark chocolate.

Do not refrigerate chocolate. Whether you only eat gourmet truffles or consume any chocolate put in front of you, please don't store chocolate in the fridge. This is because chocolate easily absorbs the odors of whatever items it is placed near to in a fridge, which can have a detrimental effect on its flavor.

The key to preserving the taste and quality of chocolate truffles is storage. A moderate room temperature, away from direct sunlight and heat sources, is ideal. This environment helps maintain their texture and flavour profile, ensuring that each bite is as good as the first.

Carefully lower each truffle into the bowl of melted, tempered chocolate. Make sure it's fully coated, then gently shake off the excess chocolate. This is where your dipping tool comes in handy. Once done, place the truffle onto the lined tray.

Directions. Place 1/2 pound chocolate in a metal bowl. Bring a saucepan with 2 inches of water to a simmer, and then turn off heat. Set bowl with chocolate over saucepan, and let melt, stirring gently with a rubber spatula until chocolate registers 118 degrees on a candy thermometer.

For smooth results, use a fork or chocolate dipping tool to completely plunge the ball in chocolate. Lift up and tap the hand holding the fork to allow the excess chocolate to drip back into the bowl. Use a toothpick to gently slide the dipped truffles onto a parchment-lined baking sheet.

How to fix runny truffles? ›

Add more chocolate

If your ganache's fluidity is too high, it most likely means the ganache contains too much cream. Therefore, the texture becomes more runny and liquid-like. Therefore, our chefs recommend you to add chopped chocolate into the ganache to thicken it back.

"A good truffle should melt in your mouth," says Saffitz. If you serve them stone-cold and straight outta the fridge, you're missing the point. That said, letting them sit at room temperature for hours will render them so soft that you can't pick them up.

Proper Chocolate Molding Techniques

The mold should be left undisturbed so it can harden before being demolded. When molding, make sure the temperature of the molds is no higher than 79°F-81°F for milk and white chocolate and 83-85°F for dark chocolate.