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9 Common Chocolate Truffle Mistakes—and How to Fix Them

Having trouble making homemade truffles? We can help you avoid these common chocolate truffle mistakes.

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Chocolate Chunkssolidcolours/Getty Images

Using the wrong chocolate

It’s tempting to use the chocolate chips you have in the pantry, but they’ll make poor-quality truffles. Even the best chocolate chips and semi-sweet chocolate bars contain stabilizers and emulsifiers (like soy lecithin) that help them maintain their shape. Instead, look for high-quality baking chocolate that’s at least 60% cocoa.

(Here’s how to make chocolate truffles, step by step.)

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Making Chocolate GanacheHadelProductions/gettyimages

Ignoring the proper chocolate-to-cream ratio

Traditional truffles are made from ganache—melted chocolate combined with heavy cream—so it’s important to use a 2:1 ratio of chocolate to cream. Since they have different volumes, we recommend weighing the ingredients to make sure you get it just right.

Looking for an easier truffle recipe? Just make them with sweetened condensed milk instead.

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Chopped Chocolate On Wooden Board.annick vanderschelden photography/Getty Images

Not chopping the chocolate enough

We make truffles by pouring heated cream over chopped chocolate, so it’s important to chop the chocolate small enough so that it melts quickly. Large chunks of chocolate will melt slowly and unevenly, which can create texture issues in the finished truffle. The chopping process might be messy, but trust us. It’s worth it.

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Pouring cream into panAleksandr Zubkov/Getty Images

Heating the cream to the wrong temperature

There’s a fine line between over- and under-heated cream here. If the cream is boiling, it will cause the cocoa butter to separate from the chocolate, turning the truffles greasy. Of course, it needs to be hot enough to melt the chocolate, so too-cool cream won’t get the job done either. We like to bring the cream to a simmer and let it sit off the heat for three to five minutes to ensure it’s just right.

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Handmade Chocolate Truffles On Baking PaperNicola Tree/Getty Images

Going overboard with the flavorings

We’re all about adding a little vanilla extract to our truffles, but it’s important not to go crazy. The reason truffles taste so good is because they’re simple and pure, so save the flavorings for the truffle’s exterior.

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Young Woman Preparing Chocolate Truffleskajakiki/Getty Images

Trying to scoop before the ganache cools

After the chocolate has melted, you’ll need to let the ganache cool before scooping it into balls. Otherwise, the process is extremely messy! Spoon the chocolate into a shallow pan (like a casserole dish), and the ganache will be easy to scoop into tablespoon-sized rounds after about 30 minutes in the fridge.

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Young Woman Preparing Chocolate Truffleskajakiki/Getty Images

Not rolling the truffles in toppings

There’s nothing wrong with the flavor of pure chocolate, but the truffles will dry out if you don’t coat the exterior. Try rolling the truffles in cocoa powder (or dipping them in tempered chocolate) for a chocolate-only experience. Of course, you shouldn’t be afraid to experiment here. Nuts, sprinkles, shredded coconut and crushed cookies are all yummy upgrades.

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High Angle View Of Chocolate Pistachio Truffle On Cutting Board At Kitchen CounterMaskot/Getty Images

Serving truffles straight out of the fridge

A good truffle melts in your mouth as you eat it, but that’s not possible if it comes straight out of the fridge. Let them come to room temperature for about an hour before serving. Any longer than that, though, and they may melt in your fingers before you have a chance to eat them!

(Here’s how to store chocolate truffles!)

Lindsay D. Mattison
After years of working in professional kitchens, Lindsay traded her knives in for the pen. While she spends most of her time writing these days, she still exercises her culinary muscles on the regular, taking any opportunity to turn local, seasonal ingredients into beautiful meals for her family.

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