Assorted Truffles Recipe

Prepare Ganache

Place chopped bittersweet chocolate in a heatproof bowl. In a small saucepan, bring heavy cream just to a simmer (do not boil). Pour the hot cream over the chocolate and let sit 1–2 minutes to melt. Using a whisk or spatula, stir gently from the center outward until smooth. Add unsalted butter and sea salt; stir until incorporated and glossy.

Chill

Cover the ganache with plastic wrap pressed to the surface and refrigerate until firm enough to scoop, about 2 hours (or 45–60 minutes in the freezer, checking frequently).

Form Truffles

Line a baking sheet with parchment. Using a small cookie scoop or teaspoon, scoop portions (~12–14 truffles from this batch) and roll quickly between lightly greased palms to form rounds. Work quickly when ganache is not too cold to avoid cracking; if too soft, chill briefly and continue.

Coat

Place cocoa powder in a shallow bowl and roll each truffle to coat evenly. Transfer to lined tray and refrigerate until firm, about 20–30 minutes.

Prepare Milk Ganache

Put chopped milk chocolate in a heatproof bowl. Heat 3/4 cup heavy cream to a simmer and pour over chocolate. Let stand 1–2 minutes, then stir until smooth. Add softened butter and mix until glossy.

Assemble Caramel Centers

Using a small scoop or spoon, place about 1/2 teaspoon of dulce de leche onto small squares of waxed paper to form soft caramel centers (about 12–14 portions). Freeze the caramel portions on the paper for 20–30 minutes to firm them slightly; this makes encasing easier.

Chill Ganache

Cover milk ganache and chill until firm enough to scoop, about 1.5–2 hours in the refrigerator.

Encapsulate and Shape

Scoop a tablespoon of milk ganache, flatten in your palm, place a chilled caramel dollop in the center and wrap the ganache around it, sealing and rolling into a smooth ball. Place onto prepared tray.

Finish

Optionally dip each truffle in melted dark chocolate for a glossy shell (temper if you want a snap). Alternatively, roll in chopped toasted hazelnuts or dust lightly with cocoa. Refrigerate until set, about 20–30 minutes.

Make Raspberry Ganache

Place chopped white chocolate in a bowl. Heat 3/4 cup heavy cream with 1 tbsp butter until simmering, then pour over the white chocolate. Let sit 1–2 minutes, then stir until smooth. Stir in 2 tbsp freeze-dried raspberry powder until evenly colored and flavored; taste and add up to 1 tbsp more powder if a brighter flavor is desired.

Chill and Form

Cover and refrigerate the ganache until firm, about 1.5–2 hours. Scoop and roll into 12–14 balls as with previous ganaches.

Coat

Place powdered sugar in a shallow bowl and toss each truffle to coat for a delicate, powdery finish. Alternatively, roll a few in crushed pistachios for contrast. Chill until set.

Chopped nuts: Toast hazelnuts and pistachios in a 350°F (175°C) oven for 6–8 minutes until fragrant. Cool and chop coarsely; place in shallow bowls for rolling truffles.

Chocolate dip (optional): Melt 6 oz dark chocolate gently in a double boiler or microwave in 20-second bursts, stirring until smooth. If using microwave, be careful not to scorch. For a glossy shell, temper the chocolate or add 1 tsp neutral oil to loosen the melted chocolate slightly.

Finish and arrange: Using small forks or dipping tools, dip truffles into melted chocolate, tapping off excess, then place on parchment and sprinkle with nuts, sprinkles, or edible gold while still wet. For non-dipped truffles, arrange dusted or coated truffles into small cupcake liners.

Boxing: Line a takeaway box with waxed paper. Place each truffle in its own mini liner or space them so they don't touch. For a box of 12, select a mix (for example: 4 dark cocoa, 4 caramel-filled, 4 raspberry-white).

Storage: Store truffles in an airtight container in the refrigerator for up to 2 weeks (bring to near room temperature before serving for best texture). For longer storage, freeze for up to 3 months; thaw in the refrigerator overnight.