Like Lucy and Ethel in the chocolate factory, you and your friends will have a great time making molded truffles.
One of my favorite episodes of I Love Lucy is the one where Lucy and Ethel find work at a chocolate factory making chocolates. Like Lucy and Ethel, Christine (our editor-in-chief) and I donned some aprons and made truffles one afternoon amidst gabbing about life and sipping on some warm drinks.
Making truffles is a great (and delicious) way to spend some quality time with friends while producing something beautiful to take home at the end of the day. We decided to stick with a simple chocolate ganache filling however there are endless options of how to flavor your ganache.
Making Molded Truffles
Step #1
First, you need to make up a batch of ganache. This ganache needs to set just a tad to become thick, but not thick enough where it will be impossible to pipe out. We found that 15-20 minutes in the fridge was the perfect amount of time.
Step #2
While the ganache is setting, temper your chocolate and depending on how large or small your molds are (we used these ones), spoon enough chocolate into the molds to be able to paint the molds entirely with chocolate.
Use a small paintbrush to spread the chocolate around and completely paint the inside of the mold, all up the sides and on the bottom. Make sure it’s a fresh brush! You don’t want any paint in your truffles…
Step #3
Tap the chocolate on the counter to make sure it flows into all the nooks and crannies and pops any air bubbles.
Step #4
Chill your chocolate until fully set, about 5-8 minutes.
Step #5
Fill a piping bag or plastic baggy with your ganache filling.
Snip off the tip.
Step #6
Fill the molds with the ganache, being careful to fill up only ¾ of the way.
Step #7
Spread the ganache out and tap on the table to get rid of any air bubbles. Pop the mold into the fridge to chill.
Step #8
Once the ganache is chilled and hardened, spoon on the remaining tempered chocolate.
Fill the chocolate all the way to the top.
Step #9
Using a bench scraper or some straight-edge tool, pull the chocolate across the top, creating a flat bottom of the truffle. Chill until solid.
Step #10
Once solid, begin to loosen the mold.
We found it easiest to turn the mold over and to pop the truffles out. That will depend on your mold though. Because this one was silicone it was pretty easy.
Gently pop out the truffle and enjoy!
More Tasty Treat Recipes
- No-Bake Chocolate Balls
- Buckeyes Recipe
- Chocolate Babka Recipe
- Snickerdoodle Bites
- Cherry Peanut Butter Balls
- Easy Chocolate Bark
Molded Chocolate Truffles Recipe
Like Lucy and Ethel in the chocolate factory, you and your friends will have a great time making molded truffles.
- Prep Time: 20 minutes
- Cook Time: 15 minutes + 35 minutes chilling
- Total Time: 1 hour 10 minutes
- Yield: 28 large truffles 1x
- Category: Dessert
- Method: Microwave
- Cuisine: American
Ingredients
- 6 oz. heavy cream
- 2 cups chocolate chips
- 1 lb. chocolate, tempered
- Candy molds
- Paintbrush
Instructions
- Pour the heavy cream into bowl and microwave in 30 second increments, stirring in between, until the heavy cream is nearly boiling, around 200°F.
- Add the chocolate chips to the cream and stir until the chocolate is melted and smooth. Chill in fridge for 15 minutes.
- Using the tempered chocolate, spoon a bit of chocolate into the mold and paint the sides of the mold with chocolate. Chill until set.
- Spoon the ganache into a piping bag or a ziplock baggie and cut the tip. Take the molds out of the fridge and pipe in a dot of ganache in the middle of the mold, tapping the mold lightly to eliminate any air bubbles. Place back in the fridge for ten minutes to set.
- Spoon the rest of the chocolate onto the molds. Using a spatula, run the chocolate off the molds. Let set in fridge for 15 minutes to completely harden.
- Once the truffles are hardened, gently unmold the truffles.
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This post originally appeared in February 2016 and was revised and republished in February 2022.
Thanks…. this was so easy to do! I’ve never really done chocolate candy let alone a Gamache!
What is the best way to store these?
Thanks
A tip for having the underside of the chocolate smooth looking: fill the mold just below the top, then holding the edges of the mold, tap the mold to level and smooth the chocolate out.
Thanks for a great tip, Dee!