Name: Molded Chocolate Truffles Recipe
Prep time: 20 min
Cook time: 5 min
Total time: 50 min
Cuisine: French
Ingredients: 6 oz. heavy cream; 2 cups chocolate chips; 1 lb. tempered chocolate; Candy molds; Paintbrush

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Introduction

Indulge in the rich, creamy delight of molded chocolate truffles. These elegant treats combine smooth ganache with a crisp chocolate shell, perfect for gifting or enjoying any time you crave a touch of luxury.

A turquoise box filled with several smooth, dark brown heart-shaped chocolates stacked unevenly inside. The chocolates have a matte finish and rounded edges, sitting closely together in the box. The box is placed on a white marbled surface, giving a clean and bright background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 oz. heavy cream
2 cups chocolate chips

1 lb. chocolate, tempered
Candy molds

Paintbrush

Instructions

Step 1: Pour the heavy cream into a bowl and microwave in 30-second increments, stirring between each, until the cream is nearly boiling, around 200°F.

Step 2: Add the chocolate chips to the hot cream and stir until fully melted and smooth. Chill in the refrigerator for 15 minutes.
Step 3: Using the tempered chocolate and a paintbrush, coat the inside of the candy molds by spooning a bit of chocolate into the mold and painting the sides. Chill until the chocolate is set.
Step 4: Spoon the chilled ganache into a piping bag or a ziplock bag with a small cut in the tip. Remove the molds from the fridge and pipe a dot of ganache into the center of each mold, tapping gently to remove air bubbles. Return molds to the fridge for 10 minutes.

Step 5: Spoon the remaining tempered chocolate over the ganache-filled molds, then use a spatula to scrape off excess chocolate. Refrigerate for 15 minutes to harden completely.
Step 6: Once fully hardened, carefully unmold the truffles and enjoy.

Tips & Variations

Use high-quality chocolate for the best flavor and smooth texture.

If you don’t have a paintbrush, use a small spoon to coat the molds with tempered chocolate.
Try adding flavor extracts like orange or peppermint to the ganache for a unique twist.
Ensure the tempered chocolate is not too warm to avoid melting the ganache when sealing the molds.

Storage

Store the molded truffles in an airtight container in the refrigerator for up to 2 weeks. For best texture, allow them to come to room temperature for a few minutes before serving. Avoid storing in a warm place to prevent melting.

How to Serve

The image shows a small white box filled with several heart-shaped chocolates. Each chocolate is smooth with a matte dark brown color and neat edges. The chocolates are tightly packed inside the box, slightly stacked so some are leaning on others. The box has a bright turquoise lid partially visible, creating a bright contrast with the dark chocolates. The background has a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular chocolate instead of tempered chocolate?

Tempered chocolate is recommended for a shiny, crisp shell that snaps nicely. Using untempered chocolate may result in a softer, dull finish that melts more easily.

How do I know when the ganache is ready to pipe?

The ganache should be chilled until slightly firm but still soft enough to pipe easily, about 15 minutes in the fridge. If too runny, chill a bit longer; if too hard, let it sit at room temperature briefly.