I cover the bowl with plastic wrap, pressing the wrap directly onto the surface of the ganache to prevent a skin from forming. Then, I let it cool to room temperature before placing it in the refrigerator to set completely. This takes at least 4 hours, but I prefer to leave it overnight. Trying to scoop it too early is a recipe for a sticky mess. Once it’s firm, I use a small cookie scoop or two spoons to portion out balls, rolling them quickly between my palms. I place them on a parchment-lined baking sheet and pop them back in the fridge to firm up again before the final coating.
Pro Tips for Best Results
The most important tip is to let your ganache set completely before scooping. I tested this three different ways: chilling for 2 hours, 4 hours, and overnight. The 2-hour ganache was too soft and slumped into puddles when rolled. The overnight ganache was perfect—firm enough to handle but still creamy inside. The cold rest is what develops the flavor and texture, so plan ahead. I now always make my ganache the day before I want to coat and serve the truffles.
When rolling the truffles, keep your hands cold. Here’s what I learned the hard way: warm hands will melt the ganache, creating a sticky, messy situation. I keep a bowl of ice water nearby to dip my hands in and dry them thoroughly before each rolling session. I also work quickly, rolling only 4-5 balls before chilling my hands again. This simple trick keeps the truffles perfectly round and clean.
For a professional-looking chocolate shell, tempering is best, but for home cooks, a simple “cheat’s” coating works wonders. I melt my coating chocolate very gently (in the microwave at 50% power in 30-second bursts or over a double boiler), then let it cool slightly until it’s just warm, not hot. I drop a chilled truffle center in, coat it using two forks, let the excess drip off, and place it back on parchment. The cooled chocolate helps the shell set quickly without blooming (getting those white streaks). If that feels like too much, a simple roll in cocoa powder is divine and foolproof.
Common Mistakes to Avoid
The biggest mistake is boiling the cream and cherry mixture. If you let it come to a full, rolling boil, it can scorch the bottom of the pan and cook the cherry puree, altering its fresh flavor and sometimes causing the mixture to separate when mixed with the chocolate. A gentle simmer is all you need—look for those first few bubbles around the edge of the pan and then pull it off the heat immediately. I ruined a batch this way and ended up with a grainy, oily ganache.(See the next page below to continue…)