Clear and checked
Method
- 01
Read, weigh and prepare
5 minHands-onRead the full method, check the stated equipment and prepare every listed ingredient. Keep dough, filling, wash, topping and handling groups separate. Weigh edible parts as described in the ingredient list.
- 02
Chop chocolate
4 minHands-onChop ganache chocolate finely and put in a heatproof bowl.
- 03
Heat cream
3 minHands-onHeat ganache cream until steaming, without a hard boil, and pour over the chocolate.
- 04
Soften chocolate
2 minHands-off · check as directedLeave untouched for 2 minutes.
- 05
Finish ganache
3 minHands-onStir from the centre until glossy. Stir in ganache butter, vanilla and optional brandy if using.
- 06
Chill ganache
150 minHands-off · check as directedChill for 2–3 hours until firm enough to scoop, rather than rock hard.
- 07
Shape and coat
12 minHands-onScoop according to yield and roll quickly with cool hands. Coat in the listed cocoa; toasted nuts are an alternative coating with different nutrition. Rechill briefly if the mixture becomes too soft.
- 08
Firm truffles
20 minHands-off · check as directedRefrigerate for about 20 minutes to firm.
- 09
Temper before eating
15 minHands-off · check as directedStand at room temperature for 10–15 minutes before serving.
Equipment check
3 items required
- Heatproof bowl
- small scoop
- shallow dish
Check the listed equipment and capacity before you start.
Recipe diagnostics
Checked before you cook.
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