06. April 2010 · Categories: Recipes

From hazelnut and pistachio to champagne and rum, truffles are the perfect bite-sized dessert that can be customized to fit your favorite tastes. Creamy chocolate is enrobed with even more chocolate and then coated with crushed nuts or rolled simply in cocoa.

I learned the detailed process of making truffles during Module 4 of my Culinary Arts program at ICE, and I was fascinated with the science behind the sweetness. Grab your chocolate thermometer and get cooking with these rich and creamy Champagne Truffles finished with bittersweet chocolate and crushed nuts.


4 ounces cream

4 ounces milk

2 ounces light corn syrup

12 ounces semisweet chocolate (64%)

4 ounces milk chocolate (38%)

1 ounce very soft butter

2 ounces Cognac

bittersweet chocolate for enrobing

crushed nuts for coating outside of truffles


1. Bring the cream, milk, and light corn syrup to a boil and cool to 90 degrees.

2. Melt the chocolates together and cool to 90 degrees.

3. Whisk the warm liquid into the combined chocolates; whisk in butter and Cognac.

4. Pour into Robot Coupe and mix until smooth, 30 seconds maximum.

5. Spread the ganache onto a half-sheet pan lined with plastic wrap. Cool to 75 degrees.

6. Pipe out the truffles with #806 tube then chill briefly to set.

7. Coat the truffles with tempered chocolate and roll in crushed nuts.

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