Selection Maison Truffles Recipe

Prepare Ganache

Place the finely chopped bittersweet chocolate (12 oz) in a medium heatproof bowl.

In a small saucepan, bring 1 cup heavy cream, 1 tsp light corn syrup (or glucose) and 1 tsp sea salt just to a simmer over medium heat — do not boil vigorously. As soon as edges bubble, remove from heat.

Pour the hot cream mixture over the chopped chocolate. Let sit untouched for 2 minutes to soften the chocolate, then gently stir from the center outward until smooth and glossy.

Stir in 2 tbsp room-temperature unsalted butter until fully incorporated and glossy. If desired, adjust seasoning with a pinch more salt.

Cover the ganache with plastic wrap, pressing it directly onto the surface to prevent a skin. Chill in the refrigerator 2–3 hours or until firm enough to scoop.

Shape & Coat

Using a small cookie scoop or melon baller, portion the chilled ganache into approximate 1-inch balls (about 18–24 truffles). Roll quickly between lightly floured or cocoa-dusted palms to round.

Roll half the ganache balls in 1/2 cup unsweetened cocoa powder to finish as classic dusted truffles. Place on a parchment-lined tray and chill briefly to set.

Make Caramel

Line a small sheet or tray with parchment. Warm 1/2 cup heavy cream and set aside.

In a heavy-bottomed saucepan over medium heat combine 1 cup granulated sugar and 1/4 cup water. Stir gently until sugar dissolves, then stop stirring and bring to a boil until the syrup turns a deep amber (approx. 8–10 minutes). Watch closely to avoid burning.

Remove pan from heat and carefully whisk in the warmed 1/2 cup cream — mixture will bubble vigorously. Return briefly to low heat to incorporate.

Stir in 2 tbsp room-temperature unsalted butter, 2 tbsp sweetened condensed milk and 1/2 tsp sea salt until smooth. Cook 1–2 minutes more if the caramel is too loose; it should be thick but scoopable when cool.

Pour caramel onto the prepared parchment and let cool to room temperature, then chill 1–2 hours until firm enough to shape.

Enrobe Caramels

Portion chilled caramel into 3/4-inch balls (about 24 pieces) using a small scoop. Chill the shaped caramels on a tray while tempering coating chocolate.

Temper or gently melt 10 oz milk chocolate to 88–90°F (31–32°C) for coating. Using a fork or dipping tool, dip each caramel into the milk chocolate, shake off excess, and place on parchment. Optionally sprinkle a few flakes of sea salt on top. Chill until set.

Prepare Raspberry Ganache

Place 10 oz finely chopped white chocolate in a heatproof bowl. Sprinkle 2 tsp freeze-dried raspberry powder over the chocolate so some powder contacts chocolate directly.

Bring 1/2 cup heavy cream to a gentle simmer then pour over the white chocolate and raspberry powder. Let sit 1–2 minutes, then stir until smooth.

Whisk in 1 tbsp unsalted butter and 1/2 tsp vanilla extract until glossy. Taste and add a touch more raspberry powder if desired for brightness.

Cover with plastic wrap and chill 1–2 hours until firm enough to scoop.

Shape & Coat

Portion chilled ganache into 1-inch balls (about 18–24). Roll quickly to smooth. Temper or gently melt 8 oz white chocolate for coating to about 86–88°F (30–31°C).

Dip each truffle into the tempered white chocolate, tap off excess, and place on parchment. Immediately sprinkle with crushed freeze-dried raspberry pieces for color and texture. Chill until set.

Prepare Dark Shell (optional)

If you want a glossy dark shell for any of the ganaches instead of simple dusting or milk coating, melt and temper 8 oz bittersweet chocolate (or couverture). Stir in 1 tsp neutral oil if a shinier finish is desired.

Dip chilled ganache balls into tempered dark chocolate using dipping forks, allow excess to drip off, then set on parchment. For added decoration, drizzle contrasting chocolate (melted white or milk) over the shells.

Finish some truffles by rolling in chopped toasted nuts or a light dusting of cocoa powder. For salted caramel truffles, finish with a flake of sea salt immediately after coating.

Once all truffles are coated or finished, chill briefly (10–20 minutes) to set chocolate, then bring to room temperature before packing to avoid condensation.

Store truffles in an airtight container in the refrigerator for up to 2 weeks (best within 1 week). Bring to room temperature 20–30 minutes before serving for best flavor and texture.