KitKat Truffle Recipe (2024)

FAQs

How do you thicken truffle mix? ›

Adding Chocolate, Chilling, or Whipping Ganache

For a thicker ganache, like for truffles, use a 2:1 ratio of chocolate to cream. For a frosting ganache, use a 1:1 ratio. For a thin, pourable ganache, use a 1:1.5 ratio.

Homemade truffles can last up to 2 weeks in the refrigerator and for up to 6 months in the freezer. For the best texture and flavor, bring them to room temperature before serving. Even if you're planning on gifting your chocolate truffles, be sure to store them in the fridge or freezer.

Forming Truffles

It helps if you have cold hands or are in a cool room. Chill the truffles briefly, for about 15 minutes, while you prepare whatever you'd like to enrobe them in. If your ganache isn't firm enough to scoop into balls, you can chill it in the fridge to harden.

If the mixture is getting too soft, put it in the fridge or freezer and let it firm up before continuing.

Heating the cream to the wrong temperature

If the cream is boiling, it will cause the cocoa butter to separate from the chocolate, turning the truffles greasy. Of course, it needs to be hot enough to melt the chocolate, so too-cool cream won't get the job done either.

And remember, the whole point of a chocolate truffle is, well, the chocolate, so don't get carried away with other flavourings (alcohol or vanilla extract, for example), which might turn the mix liquidy. If, however, you want to up the ante, infuse the cream first.

Reversing the reaction means adding just enough water (or other liquid) to dissolve most of the sugar and cocoa particles in the seized chocolate clumps. It's easy to do: Simply add boiling water to seized chocolate, 1 teaspoon at a time, and stir vigorously after each addition until the chocolate is smooth.

Why are truffles so expensive? Pound for pound, truffle is one of the most expensive foods you can buy. The reason behind such high costs is the scarcity of the produce, truffles are seasonal, extremely difficult to grow, and take many years to cultivate. They also have a short shelf life.

Furthermore, truffles are typically more than 70% water and will naturally lose 2 or 3 % of their body weight per day (moisture), so if you wait too long, they will rot or dry-out. We have given your truffles a quick clean, however, you may wish to clean them further before using them.

Make sure to remove as much air as possible from the container to prevent freezer burn. Truffles can be frozen for up to six months, but their texture may change slightly after thawing.

Why does my truffle have no taste? ›

Later in the season summer truffles start to develop a pleasant – but still fairly mild – earthy and mushroomy flavour. In the earlier part of their season they are almost completely without taste or aroma – you might as well grate cardboard onto your food – they're used for appearance only.

The addition of a small amount of butter makes these treats silky smooth and creamy. No one would ever know they are so easy to make! Looking for more truffle recipes? Try No-Bake Chocolate Truffles with Cookie Crumbs & Cream Cheese, White Chocolate Truffles, and No Bake Coconut Balls.

Because of the fresh cream, truffles do need to be chilled (and no, a chilly garage does not count!). To keep the truffles fresh, seal them in an airtight container. This will prevent any fridge smells from infiltrating the delicate chocolate flavors. Here's a step-by-step guide on how to make chocolate truffles.

Truffles are usually small, round or irregularly shaped, with a rough, bumpy exterior. They range in color from black to white; some species have a marbled appearance.

What Are Truffles? A chocolate truffle is essentially a firm ganache, made of melted chocolate, cream, butter, and flavorings, shaped into balls and coated. It's super simple but impressive – and so delicious!

Truffles are extremely pungent, and for this reason should never be cooked as your main ingredient, but rather as a powerful accent. A modest handful of grated or shaved truffle can pack a surprisingly strong punch.

Differentiation and Common Ground

Texture: Truffles have a soft and creamy center, while ganache's texture can vary depending on its purpose. It can be smooth and pourable or firm and spreadable.