EHChocolatier’s Recipe for Chocolate Ganache Truffles & Dipping Squares

February 5, 2016
Elaine Hsieh and Catharine Sweeney have got some serious talent, and lucky for the rest of us chocolate enthusiasts, they’re sharing it.
Nicole Fleming
EHChocolatier’s Recipe for Chocolate Ganache Truffles & Dipping Squares | WGBH | Craving Boston

Chocolate ganache — which can be rolled into truffles, draped over cakes and used as a divine dip for strawberries — is a surprisingly easy treat to make. Good quality chocolate, cream and butter are the base. 

But this recipe is infinitely adaptable. You want tea-flavored ganache? Bring the cream to a gentle boil, then steep your favorite brew right in the pot. If you are using loose leaves, pour the infusion through a fine mesh strainer and you’ve got tea cream!  Try adding warm spices like cinnamon or coriander, or spice things up with some smoky ground chipotle.  For a brighter take, make the most of winter citrus fruits by adding the zest of oranges, grapefruit or lemon. Think of this recipe as a rich, creamy canvas for whatever chocolate concoction you dream up.

Recipe provided by EHChocolatier.

10 1/2 ounces of your favorite kind of chocolate (equals 1 1/2 cups)
4 ounces heavy cream (equals 1/2 cup)
3 3/4 ounces light corn syrup (equals 1/3 cup + 2 teaspoons)
2 1/2 ounces unsalted butter, very soft but not melted (equals 5 tablespoons)
  1. Line the bottom and sides of an 8-inch square pan with plastic wrap.
  2. Chop chocolate and put in a heatproof bowl.
  3. Bring cream and corn syrup just to a boil in a saucepan, pour over chocolate and let sit for a minute.
  4. Stir with a spatula until combined and looks like thick pudding.
  5. Add butter and blend until fully incorporated.
  6. Pour ganache into pan and let sit at room temperature until set, usually 2 to 4 hours.

From there, you have the option to make cocoa-dusted rolled truffles, or dipping squares.

For cocoa-dusted rolled truffles

Lift square of ganache from the pan and cut into 1-inch squares. Dust hands with cocoa powder and roll ganache squares into balls, coating with cocoa powder.

For dipping squares

Lift square of ganache from the pan. Turn over, remove plastic wrap and apply a thin coat of melted chocolate and let set. Turn ganache back over and cut into 1-inch squares. Temper (melt) chocolate and dip squares. Store in cool, dry place, not the refrigerator.


Nicole Fleming is the author The Girl Who Ate Boston food blog. Follow her on Twitter @GirlEatsBoston.