A mixture of heavy cream and chocolate, ganache is the quintessential chocolate truffle center, and choosing premium baking chocolate is what adds to a truffle's decadence.
To get the perfect ganache consistency for your truffles, use a 2:1 chocolate-to-cream ratio for dark chocolate and a slightly higher ratio of 2.5:1 for milk or white chocolate.
Salted caramel truffles boast a delightful blend of creamy chocolate and chewy, gooey salted caramel, delivering that irresistible sweet-salty combination we love.
Note that caramel truffles are always made with caramel candy, not caramel sauce. You can use store-bought candy caramels, but making them at home isn't very difficult, either.
When combined, hazelnuts' rich, slightly sweet, buttery, and earthy flavor and chocolate's deep, sweet, and sometimes bitter notes make for a well-balanced truffle filling.
Gianduja (a mix of ground hazelnuts, melted chocolate, and powdered sugar) is a popular truffle filling. For a medium consistency gianduja with dark chocolate, use a 1:1:1 ratio.
Champagne truffles offer a non-overwhelming hint of the sparkling flavor of Champagne for a refined twist. Simply spike your ganache filling with a Champagne you like.
You can even use Champagne that's lost some of its fizz. The Champagne's light acidity will cut the sweetness of the chocolate to give each bite of your truffles a lively flavor.
Orange truffles are made with ganache infused with orange zest. With bright, refreshing aromas and a tangy taste, these truffles offer a blend of flavors you cannot pass up.
We recommend using white chocolate ganache when making orange truffles, as its mild sweetness complements the orange’s tartness and allows the bright citrus flavor to shine.