17 Chocolate Ganache Truffle Recipes: Demystified and Devoured

Out of all the things the French have given us, I think we should all be thankful for chocolate ganache the most! (Well, wine and cheese lovers will disagree, but still... )

Anyone who’s ever had the pleasure of tasting ganache knows how rich and delectable it is that it’s almost a crime.

And to think that this delectable treat was discovered by accident with a hilarious back story just makes it ten times better.

If you ever need your ganache fix, turns out it’s easy to make too. How you say? Well if you want to know you’ll just have to read further to find out!

Popular belief states that ganache was accidentally discovered when a chocolatier’s apprentice was melting chocolate and accidentally spilled cream into it. In a fury, the head chocolatier screamed “Ganache!”, which in French slang means idiot or fool. Weirdly enough, the name stuck and the rest, as they say, is history.

Ganache is more difficult to pronounce than it is to make. Ganaches are basically emulsified chocolate and cream (or coconut milk for vegans out there). This is harder than it sounds because you have to make sure your ratio is right. If you put too much cream, the ganache will never set, and if you put too much chocolate, all you’ll end up with is softer chocolates and not ganache.

But don’t you worry your pretty little head. In today’s post, we’ll give you the lowdown on getting your ganache ratios right to ensure a perfect, lump-free truffle filling each and every time. We also have a comprehensive chocolate ganache truffles recipe list composed of 17 unique recipes so you can improve on your skills and discover delicious truffle flavor combinations.

Procedure:

1. Heat the heavy cream in a saucepan until it simmers.

2. Chop the bittersweet chocolate and place in a heat-safe bowl. Pour the hot cream on top. Stir until the chocolate is completely melted and incorporated into the cream.

3. Place the ganache inside the refrigerator for 1-2 hours, or until it is firm enough to mold.

4. Prepare the cocoa powder by placing it on a shallow plate. Set aside.

5. Remove the ganache from the fridge. Using a melon baller or spoon, scoop out small portions of the ganache and shape into balls. You can dust your hands with cocoa powder to prevent the balls from sticking to your hands.

6. Roll the truffles in cocoa powder and place in an airtight container.

This recipe yields 24 truffles. This is your basic chocolate ganache truffle recipe with no added flavors. This can serve as your base recipe when trying out different flavors and textures for your truffles.

2. Chocolate Ganache Truffles with a Twist

Procedure:

1. Chop the 2 ounces bittersweet and 4 ounces semi-sweet chocolate finely and place in a heat-safe bowl. Set aside.

2. Heat the cream in a small saucepan over low-medium heat. Stir occasionally until the cream starts to simmer. Remove from heat and pour over the chocolate. Allow the chocolate to soften for a minute or two before you start stirring. Mix until the chocolate is melted and emulsified with the cream. Set aside to cool.

3. Once the chocolate has cooled, add the softened butter and Grand Marnier. Combine until all the ingredients are thoroughly incorporated.

4. Line a baking sheet with wax or parchment paper. Using a spoon, scoop out dollops of the chocolate ganache and place them on the baking sheet. They should look like misshapen balls for now. Don’t worry, we will even out the shape of the truffles later.

5. Place the ganache balls inside the freezer for 1-2 hours, or until the mixture is firm enough to shape.

6. Remove the truffles from the freezer. Now you can shape them into balls by rolling them between your palms. Once you’ve shaped them all into balls, place the baking sheet back inside the fridge to set the chocolate.

7. Place the bittersweet chocolate chips in a heat-safe bowl and pop it inside the microwave in 30-second increments, stirring the chocolate after each time. Repeat this process until the chocolate is fully melted.

8. Remove the truffles from the fridge. Using a toothpick, dip each ball into the melted chocolate, tapping the excess off against the side of the bowl before putting the truffle back on the baking sheet.

9. Repeat the previous step for all ganache balls.

10. Allow the chocolate to set at room temperature.

11. Once the chocolate has set, transfer the truffles to an airtight container and store inside the fridge.

This recipe yields 15 truffles.

3. Mocha Chocolate Truffles

Procedure:

1. Finely chop the bittersweet chocolate and place inside a heat-safe bowl. Set aside.

2. In a small saucepan, cook the cream and coffee over medium-low heat until it starts to bubble around the edges.

3. Remove the saucepan from the heat. Pour the cream on the chopped chocolate. Allow the cream to slowly melt the chocolate for around 5 minutes before you start stirring it gently. Mix until the chocolate is fully melted and glossy.

4. Allow the chocolate to cool at room temperature.

5. Cover with a plastic wrap and refrigerate for 2-3 hours or until the ganache is firm.

6. Ready your cocoa powder on a shallow plate for dusting.

7. Remove the ganache from the fridge. With a small scoop or melon baller, take 1 tablespoon worth of ganache and shape into balls. Dip the ganache balls into the cocoa powder and roll it around to coat it.

8. Repeat this step until you’ve used up all the ganache. Place the coated truffles in an airtight container and keep inside the fridge until ready to serve.

This recipe yields 45-48 truffles.

Procedure:

1. Place the chopped dark chocolate in a heat-safe bowl. Set aside.

2. In a medium saucepan, combine the heavy cream and wine. Cook until the mixture starts to bubble. Remove from heat and pour over the dark chocolate. Allow it to sit for a few minutes of until the chocolate starts to melt. Stir to help the chocolate melt fully.

3. Add butter. Whisk all ingredients until thick and smooth.

4. Cover the mixture with plastic wrap, pressing the plastic against the surface of the mixture. Place inside the refrigerator for around 2-3 hours, or until the chocolate ganache has set.

5. Place cocoa powder on a plate. Set aside.

6. Using a spoon or a melon baller, scoop out dollops of the ganache and shape into small balls. Dip the balls immediately into the cocoa powder, covering each ball thoroughly.

7. Place each coated ball in an airtight container. Repeat the same steps for the rest of the ganache.

8. Store the truffles inside the refrigerator until ready to serve.

This recipe yields 40 truffles.

5. Gingersnap Chocolate Ganache Truffles

Procedure:

1. Place the chocolate chips, cinnamon and pumpkin pie spice In a medium-sized bowl. Set aside.

2. Place the whipping cream in a heat-safe bowl and pop it into the microwave for around 1 minute.

3. Pour the hot cream over the chocolate chips. Allow the chocolate to stand for about 5 minutes before you start stirring. Whisk until the chocolate has thoroughly melted and smooth.

4. Slowly add the chopped gingersnaps. Combine until thoroughly incorporated.

5. Place the mixture in the refrigerator for around 1-2 hours or until the chocolate ganache is firm enough to shape.

6. Place the gingersnap crumbs on a plate. Set aside.

7. Remove the ganache from the fridge. Using a spoon, scoop out rounded teaspoonfuls of the mixture and shape into balls using your hands. Roll each truffle in the gingersnap crumbs, coating it thoroughly.

8. Place the finished truffles in an airtight container. Store inside the refrigerator until ready to serve.

This recipe yields 20 truffles.

6. Garlic Chocolate Truffles

Procedure:

1. Bring the heavy cream to a slow simmer in a small saucepan.

2. Slice the butter into small cubes and add to the cream. Stir in the chocolate chips. Mix until both the butter and chocolate are completely melted.

3. Remove from heat and transfer to a heat-safe bowl.

4. Finely chop the garlic and add to the mixture.

5. Set the ganache aside to cool at room temperature before transferring it inside the refrigerator for 2-3 hours or until the chocolate ganache is firm enough.

6. Prepare your garnishes by placing them on separate bowls.

7. Remove the ganache from the fridge. Using a spoon, scoop out spoonfuls of the mixture and shape into balls. Roll them in either cocoa powder or chopped nuts as garnish, making sure to coat each truffle evenly.

8. Place the finished truffles in an airtight container and place it inside your refrigerator.

The truffles should be good for 10-14 days. This recipe yields 30 truffles.

Procedure:

1. Finely chop the bittersweet chocolate and place it inside a heat-safe bowl. Set aside.

2. In a saucepan, cook the heavy whipping cream and lemon zest over medium heat until the cream starts to simmer. Allow it to simmer for a few minutes so the cream can fully absorb the flavor of the lemon zest. Turn off the heat and allow it to cool somewhat. You still need it to be hot, just not scalding hot.

3. Place a sieve over the bowl with the chocolates. Pour the heavy cream over the chocolate. The sieve should catch the lemon zest so you can remove it. Remove the sieve and allow the hot cream to naturally melt the chocolate without you stirring it for around 5 minutes.

4. After 5 minutes, start stirring slowly until the chocolate is completely melted and smooth.

5. Add the lemon juice. Whisk until all ingredients are thoroughly combined.

6. Allow the mixture to cool completely. Once cooled, cover with a plastic wrap and keep inside the refrigerator overnight. If you’re in a hurry, you can make do with 2-3 hours or until the chocolate is firm enough to shape.

7. Place the cocoa powder on a shallow bowl. Set aside.

8. Remove the ganache from the fridge. Using a scoop or melon baller, take out spoonfuls of the mixture at a time and shape into ball. You can dust your hands with cocoa powder so that the ganache won’t stick to your hands.

9. Toss each ball into the plate filled with cocoa powder. Roll until thoroughly coated. Repeat this process until you’ve used up all the ganache.

10. Place the finished truffles in an airtight container. Store in the refrigerator until ready to serve.

This recipe yields 50 truffles.

8. Chocolate Matcha Truffles

Procedure:

1. In a small saucepan, cook the heavy cream over medium heat. Remove from heat as soon as it starts to simmer.

2. Add matcha powder. Mix until well-combined.

3. Place the white chocolate in a large heat-safe bowl. Pop the bowl inside the microwave in 30-second increments, stirring after each round. Repeat until the chocolate is thoroughly melted and smooth.

4. Pour the matcha and cream mixture on top of the melted chocolate. Stir until the ingredients are thoroughly incorporated.

5. Allow the mixture to completely cool at room temperature before placing the bowl inside the fridge for 4-6 hours or until the white chocolate ganache has completely solidified and can be molded properly.

6. Take a baking tray and line it with wax or parchment paper. Set aside.

7. In a separate, heat-safe bowl, start melting the bittersweet chocolate in the same manner as the white chocolate. Once the chocolate is thoroughly melted and smooth, set aside to cool for a bit before continuing to the next step.

8. Remove the white chocolate ganache from the refrigerator. Using a spoon or melon baller, scoop out spoonfuls of the ganache and shape them into balls. Using a toothpick, dip the white chocolate ganache balls into the bowl filled with melted bittersweet chocolate. Allow the excess chocolate to drip back down to the bowl before placing the newly coated truffle on the baking tray. Repeat this step until you’ve used up all the ganache.

9. Top the truffles with matcha powder. Allow the chocolate coating to set at room temperature before transferring the truffles to a more suitable container.

10. Keep the truffles stored inside the refrigerator until ready to serve.

This recipe yields 60 truffles.

9. Nutella Hazelnut Chocolate Truffles

Procedure:

1. Finely chop the baker’s dark chocolate and transfer to a heat-safe bowl. Set aside.

2. In a small saucepan, heat the heavy cream on low heat. Remove the cream from the heat before it starts to bubble. Pour the hot cream over the chocolate and allow it to emulsify for two to five minutes.

3. Start stirring the chocolate slowly until it is fully melted and glossy. Fold in ½ cup of Nutella and mix until combined. Add the remaining ½ cup of Nutella and combine until smooth and thoroughly incorporated.

4. Place the bowl inside the refrigerator and allow the chocolate ganache to solidify somewhat for 3-4 hours.

5. Finely chop the hazelnuts until you get something close to fine crumbs. Place the hazelnuts on a plate. Set aside.

6. Remove the ganache from the refrigerator. Using a spoon, scoop out some of the ganache and shape into balls. Dip the balls in the hazelnut. Repeat this step for the rest of the ganache.

7. Place all finished truffles in an airtight container and store inside the fridge until ready to serve.

This recipe yields 16 truffles.

Procedure:

1. Chop the 16 ounces baker’s milk chocolate and place it on a large bowl. Set aside.

2. In a saucepan, combine the double cream and Baileys Irish cream over medium heat. Stir occasionally until it starts to simmer.

3. Remove the saucepan from the heat and pour it over the milk chocolate. Leave the two ingredients to melt together on their own for 5 minutes before you start stirring it. When you start whisking the two ingredients together, do it slowly until the chocolate has fully melted and shiny.

4. Place the bowl inside the refrigerator for 3-4 hours or until the chocolate has firmed up.

5. Line a baking tray with wax or parchment paper. Set aside.

6. Remove the ganache from the fridge. Using a spoon, start scooping out dollops of the mixture and shaping them into 1-inch balls. Place the ganache balls on the prepared baking tray. Place the tray back inside the fridge for another 1-2 hours.

7. Chop the 8 ounces of milk chocolate for coating and place inside a heat-safe bowl. Repeatedly pop the bowl inside the microwave in 30-second increments, stirring the chocolate after each round. Repeat this process until the chocolate is melted and glossy.

8. Remove the baking tray from the fridge. One by one, dip the ganache balls into the bowl of melted chocolate, coating each ball thoroughly. Do this for all the ganache balls.

9. While the chocolate is still wet, take your sprinkles and drizzle it on top of the truffles.

10. Allow the chocolate coating to set at room temperature. Once they’re firm enough to handle, transfer the truffles to an airtight container.

11. Keep the truffles stored inside the refrigerator, thawing them out 30 minutes before serving them.

This recipe yields 30 truffles.

11. Chocolate Mimosa Truffles

Procedure:

1. Chop the orange peels and place in a saucepan together with heavy cream. Cook over medium heat until it starts to bubble. Turn off the heat and cover the saucepan to allow the mixture to steep for around 30 minutes.

2. Sieve the orange peel and heat the cream once more over medium heat. This time, allow the cream to boil. Remove the saucepan from the heat and add the 5 ounces of white chocolate.

3. Allow the cream to soften the chocolate for around 5 minutes. Stir until the chocolate is fully melted and smooth. Whisk in the champagne until well combined.

4. Transfer the ganache to a bowl and cover with a plastic wrap, pressing down so that the plastic wrap touches the surface of the ganache.

5. Place the ganache inside the refrigerator overnight. If you need to make your truffles in a hurry, you can place it inside the freezer for around 3 hours, or until the ganache is firm enough to shape.

6. Take a baking tray and line it with wax or parchment paper. Remove the ganache from the fridge and using a spoon, scoop out small dollops of the ganache and roll them between your hands to shape them into balls. Place the ganache balls back on the baking tray. Place inside the freezer for around 30 minutes while you melt the white chocolate coating.

7. Chop the white chocolate and place inside a heat-safe bowl. Place the bowl inside the microwave for 30 seconds, remove and stir. Repeat the process until the white chocolate has completely melted. Allow the white chocolate to cool for a bit before you begin the next step.

8. Remove the white chocolate ganache balls from the freezer. With a toothpick, take each ball and dip it into the white chocolate coating, making sure the ball is evenly coated. Place each coated truffle back on the baking tray. Repeat this step for all ganache balls.

9. Allow the truffles to set at room temperature before transferring them to your preferred container.

10. Keep refrigerated until ready to serve.

This recipe yields a dozen truffles.

12. Chocolate Earl Grey Truffles

Procedure:

1. In a small saucepan, cook the heavy cream and butter until it boils. Add the tea leaves. Remove from heat and cover the saucepan to allow the mixture to steep for 5 minutes.

2. Finely chop the bittersweet chocolate, or grind it using a food processor. Place the chocolate in a bowl. Set aside.

3. Place a fine-mesh sieve on top of the bowl with the chocolate. Pour the hot cream into the bowl. The sieve should catch the tea leaves, which you can then remove. Whisk the mixture until the chocolate has fully melted.

4. Cover the ganache with a plastic wrap and place inside the fridge for around 2-3 hours.

5. Place the cocoa powder in a shallow plate. Set aside.

6. Remove the ganache from the fridge. Using a spoon, take out spoonfuls of the ganache and roll them into balls using your hands. To make rolling easier, you can dust your hands with cocoa powder beforehand.

7. Roll the ganache balls in cocoa powder and place them in an airtight container.

8. Keep the truffles refrigerated until ready to serve.

This recipe yields 30-35 truffles.

13. Chocolate Pistachio Truffles

Procedure:

1. Chop the 16 ounces of chocolate and place in a heat-safe bowl.

2. In a medium saucepan, combine the heavy cream, liqueur, and sugar and cook over medium heat until it boils.

3. Remove from heat and pour the cream over the chocolate. Allow the heat from the hot cream to naturally melt the chocolate for 2-5 minutes. Start whisking the mixture slowly to melt the chocolate. Start adding the butter one tablespoon at a time, whisking the mixture occasionally after each addition. Mix until smooth and completely incorporated.

4. Allow the ganache to cool to room temperature. Cover it with plastic wrap and refrigerate for 3-4 hours.

5. Take a baking tray and line it with parchment or wax paper. Set aside.

6. Remove the ganache from the fridge. Using a spoon, scoop out spoonfuls of the mixture and shape them into balls using your hands. Place the ganache balls on the prepared baking tray and chill inside the refrigerator for another 30 minutes.

7. Place the 4 ounces of chocolate in a heat-safe bowl. Place the bowl inside the microwave for 30 seconds, remove and stir. Repeat this process until the chocolate is completely melted and glossy. Allow it to cool for a bit before you start dipping.

8. Crush your pistachios into fine crumbs and place on a plate or shallow bowl.

9. Remove the ganache balls from the fridge. Using two forks, dip each ganache ball into the melted chocolate. Coat thoroughly before lifting the truffle out of the melted chocolate, allowing the excess chocolate to drip back down onto the bowl.

10. Roll the the truffles in the crushed pistachio nuts and place them back on the baking tray.

11. Once all truffles are done, allow them to set at room temperature for around 15 minutes or until the chocolate coating has hardened.

12. Transfer the truffles to an airtight container and keep refrigerated until ready to serve.

This recipe yields 30 truffles.

14. Coconut White Chocolate Truffles

Procedure:

1. Chop the white chocolate and place together with the heavy cream in a heat-safe bowl. Microwave in 30-second intervals, stirring after each interval, until the chocolate is thoroughly melted and smooth.

2. Add vanilla. Whisk until all ingredients are thoroughly incorporated.

3. Place the ganache inside the refrigerator for 2-3 hours or until the ganache has set.

4. Prepare your sweetened chopped coconut and place on a plate or shallow bowl. Set aside.

5. Remove the ganache from the fridge and using a scoop, take spoonfuls of the mixture and shape into balls. Roll the truffles in the chopped coconut.

6. Place the truffles in an airtight container and keep refrigerated until ready to serve.

This recipe yields 18-20 truffles.

15. Chocolate Blackberry Truffles

Procedure:

1. Chop the bittersweet chocolate and place in a heat-safe bowl. Set aside.

2. In a saucepan, heat the heavy cream until it boils. Remove from heat and pour the cream over the bittersweet chocolate. Let sit for around 1-2 minutes. Start whisking the mixture until you get a smooth and thick consistency.

3. Add the blackberry preserves. Mix until smooth and thoroughly incorporated.

4. Cover the bowl with a plastic wrap and chill for around 2 hours or until the ganache becomes firm enough to mold.

5. Place the cocoa powder on a plate or shallow dish. Set aside.

6. With a spoon, scoop out spoonfuls of the mixture and shape into balls using your hands. Roll each shaped truffle in the cocoa powder, coating it evenly.

7. Place the finished truffles in an airtight container and store inside the refrigerator until ready to serve.

This recipe yields 24 truffles.

16. Black Forest Chocolate Truffles

Procedure:

1. Finely chop the dark chocolate and place in a heat-safe bowl.

2. In a saucepan, heat the heavy cream until it simmers, stirring constantly. Remove from heat and pour over the dark chocolate. Whisk carefully until the chocolate is smooth and thoroughly melted.

3. Add Kirsch and cherries. Mix until all ingredients are thoroughly incorporated.

4. Cover with plastic wrap and place inside the fridge overnight. If you’re in a hurry, you can place the ganache in the freezer for 3-4 hours or until the chocolate is firm enough to shape.

5. Place the chocolate shavings in a shallow bowl or plate. Set aside.

6. Remove the ganache from the fridge. Using a spoon, scoop out dollops of the mixture and shape into balls. If the mixture keeps sticking to your palms, you can dust your hands with cocoa powder to make things easier.

7. Roll each ganache ball in chocolate shavings and place in an airtight container.

9. Store the truffles inside the refrigerator until ready to serve.

This recipe yields 22 truffles.

17. Strawberry and Dark Chocolate Truffles

Procedure:

1. Hull the strawberries and blend them until pureed. You should end up with ¼ of strawberry puree.

2. Chop the dark chocolate and place in a large bowl. Set aside.

3. In a saucepan, combine the strawberry puree, corn syrup and heavy cream. Cook over medium-high heat, constantly stirring, until it starts to boil.

4. Remove from heat and pour the mixture over the chopped chocolate. Allow the heat from the cream soften the chocolate for a minute or two, then start whisking the mixture gently until the chocolate is thoroughly melted.

5. Add the butter gradually and mix until all the ingredients are thoroughly incorporated.

6. Chop 3/4 cup of the freeze-dried strawberries and add it to the mixture. Mix until smooth.

7. Cover the ganache with plastic wrap, with the wrap touching the surface of the ganache.

8. Place the ganache in the refrigerator for around 2 hours or until the ganache is firm enough to shape.

9. Take a baking tray and line it with wax paper. Set aside.

10. Remove the ganache from the refrigerator. Using a scoop, take spoonfuls of ganache and shape them into balls. Place the balls on the prepared baking tray. Place the baking tray inside the refrigerator to set while you work on the chocolate coating.

11. Chop the 16 ounces melting chocolate and place in a heat-safe bowl. Pop the bowl into the microwave repeatedly in 30-second intervals, stirring the chocolate after each interval. Repeat until the chocolate has completely melted.

12. Remove the ganache balls from the refrigerator. Using two forks, dip each ball into the melted chocolate, ensuring total coverage. Tap the excess chocolate against the side of the bowl before placing the truffle back on the baking tray. Do this for all the ganache balls.

13. Sprinkle the remaining freeze dried strawberries on top as garnish.

14. Let the truffles sit at room temperature to allow the chocolate coating to set. Once set, transfer the truffles to an airtight container.

15. Keep the truffles refrigerated until ready to serve.

This recipe yields 36 truffles.

Tips When Working With Ganache

Once you’ve decided which chocolate truffle ganache recipe you want to start your truffle making marathon with, it’s time to start buying the ingredients. Before you pay a visit to your local grocery store, here are a handful of tips that deal with everything from choosing ingredients to making the ganache itself.

Conclusion

While difficult at first, making perfect ganaches is easy to master with a little patience and determination. Hopefully the tips we’ve imparted upon you will help you greatly on your path to ganache greatness. And learning how to make ganaches pay off wonderfully. Let’s say you get tired of chocolate truffles (blasphemy!), you can still make use of your ganache-making skills for other desserts like cakes, tarts, trifles, fudges and many more!

So don’t be a “ganache” (pardon my French) and put off trying out any of the delicious recipes we’ve featured here today. Ganache making is very easy when you get the hang of it and the payoff of course is being the first to sink your teeth into that rich, fudgy chocolatey goodness that you worked hard for.