Chocolate Truffle Recipe Tutorial Demonstration: How to Make Soft Ganache and Firm Ganache Truffle 

Hands down the best most detailed video on the topic that I have found, thank you.

Great Job, as a Culinary School/Pastry Arts Graduate who worked in NYC and Hawai'i as a Pastry Chef, your demo is spot on. I've found tempering Chocolate is the hardest technique to teach my pastry cooks who did not go to culinary school. One of the best investments I've made is to buy a table top version Tempering Machine. A little trick. sea salt or kosher salt to the soft ganache it makes the chocolate flavor pop!! Great job.

I own a confection business and I'm teaching myself how to make fine chocolates. I have watched quite a few RU-vid videos on making chocolates and I have to say, this is the most informative, well presented video I have seen so far! Thank you for all of the wonderful information! :)

I honestly wish I could attend ANY class you teach. Excellent, clear, detailed explanation / demo. Thank you.

Chef, this is a phenomenal video! In school I took a class on confections and wanted to brush up on truffles before making some. If I had no prior knowledge, I would still feel confident after watching this video--it's informative and comprehensible. And! You are calm and orderly. It takes away any stress and intimidation! 10/10, fantastic content.

Excellent video. So many instructional videos skip steps, or don't fully explain what is going on. This was the only video I needed to make proper truffles.

Josie, you should wait until your truffles are cooled and hardened all the way before refrigerating them. If you refrigerate while they are still somewhat warm they cool too fast and can crack and the filling can leak out...a streaking on the chocolate can also happen. -Cristina

This was the best tutorial I have ever seen on making chocolate truffles. Thank you!

If I had done that, there’d be chocolate on the ceiling, floor, walls, my car, my neighbor’s doghouse, the Washington Monument, and the Hubble Space Telescope! 😂 🍫 This pastry chef is so clean and professional! 👏🏽

hi made a batch of 3 dark chocolate bars and cream , divided this into thirds , kept one as just plain then added an equal amount of peanut butter to the second third and added caramel to the last third. this makes the chocolate go further and gives you three types of truffle. The dark chocolate I used was the cheapest I could buy just to try things out and the caramel I made from a can of condensed milk . I rolled them into three different shapes. Really pleased with the results . Would recommend anyone to try this

This is the best video on the topic I've seen and I've watched quite a few. Thank you.

By far the best and most informative tutorial I have seen on the web for making chocolate and ganashe.

Surely the best Ganache making video on the net...

Extremely detailed and helpful demonstration! One of the best I've ever seen. Thank you!

best truffle making video i've seen. so informative and so many types of truffles, too!

This is one of the best ganache-filled chocolate tutorials I've seen so far. Instructions and explanations are very clear, and I agree that it's very informative. Thank you so mich for making this.

Extremely helpful video! Thanks for the upload

Excellent demonstration. Thank you.

Thank you so much for making this video. I had no idea to tap the mold to get all the air out...so its kinda like making macaroons. Truffles are something I always wanted to learn how to make for 2 reasons. 1. They are my husband's favorite candies. 2. My grandmother was an exberts Baker/chololatier bit died when I was 9. I haven't had one since and am looking forward to making memories with my own grandchild...our first....which is due to be born in July. Thanks for not only mentioning all the steps, but WHY each step is so vital to making the treat good. Bravo!

This is the most incredible and informative video i've ever watched on making ganache in different styles just by using chocolate and cream. I will be using these techniques in a short film i'm making on chocolate, thank you so much for making this!

This is one of the most complete tutorial/demo videos I've seen. Great work!

Wow, this is easy to follow. I have to try this coz Truffles is too expensive . Thank you

Wow, thanks for the thorough information. This is the best video on RU-vid.

Professionally demonstrated ! Well done !

I love this video . I can't wait to buy popper pots and source different kinds of chocoaltes and start making my own gourmet treats!!!

Thank you jordan for your explanation .Ive watched so many people.,chefs make chocolate they never explained the right way .So i gave up making these .Thank you im back to making chocolate❤

Robert, the recipe says for every amount of alcohol you must subtract equal amount of cream. For example, if the recipe calls for 3 ounces of cream and you want to add 1 ounce of liquor then add 1 ounce of liquor and 2 ounces of cream. You need to add the alcohol after you mix the cream with chocolate. -Cristina

This was so informative! Thank you!

Beautiful and great demonstration! Thankssss!

Thank you Cristina for a wonderful tutorial.

Fantastic video! Thank you so much for that demonstration

Thank you, I have searched all evening for the best way to create the inner shell lining. Very helpful and informative. Subscribed to your page.

This video was amazing very instructional. I loved it I feel like I just took a course on chocolate! Thank you.

very informative and easy to follow, thank you

Wow! This video covers it all! Comprehensive information and inspiration for the novice chocolatier, like me. Thank you

Fantastic video answering so many questions. Thank you.

What a great tutorial. I now feel confident I can make some homemade ones. I make my own homemade soaps, this reminds me of make them! Thanks

OMG I LOVE THIS VIDEO !

This is an excellent tutorial, thank you.

Very Detail presentation. Excellent. Thank you

Thank you for all the help!!

you are prefect Cristina , I never get bored from rebeting this very informative , benefit , impressive video over and over , this is the best video ever , I bet the chocolate taste is just as perfect as it's look like or even better , keep it on Cristina this is like a truffle bible for me.

Thanks so much. Cheers!

Brilliant thank you for sharing merry Christmas 🎄

Your my new favorite!! So helpful and knowledgeable, thank you!!!!

Awesome job

Love this channel ! So many important details that I never knew ! This is becoming my favorite ! Thank you 🙏🥰🙏

Absolutely Helpful and easy to follow. It was great very professional. Thank you

This is a bloody good tutorial, thank you

thanks!! you are an amazing teacher!

very helpful thank u.not everyone talks to us like a real person on our side. 👍🏻👍

Thank you! Can’t wait to try. You make it look so easy. Hopefully I can do half a good as you made it look.

Cristina, thanks for posting this in such detail great tutorial :)

This is all I need to know. Thank you so much.

Very elegant presentation, is the best explanation and demonstration of tempering chocolat and making the bonbons.. Congratulations Chef Cristina ! Greetings from Miami. Note: chocolate truffle is a type of chocolate confectionery, traditionally made with a chocolate ganache centre coated in chocolate, cocoa powder or chopped toasted nuts, usually in a spherical, conical, or curved shape.

i tried it and it made me so happy and proud because its amazing and yummy..thank you...

Very helpful video! thank you

Extremely helpful video

Magnificent!

What a nice, useful video!!!

Wonderful exposition! All my questions have been answered. Thanks.

Thanks so much! Such skill and good info.

I love that you explain your recipe. Now that I understand all the answers to my "why"s, I can experiment more freely! Thank you! Have you made, or will make, a cherry cordial chocolate video. "Mon Cheri" chocolates are my absolute favorites, but we can't buy them in my country, so I would like to make them myself with my newfound confidence, thanks to the above video!!!

great tutorial!

i love it!

Very detailed presentation and win the heart of the audience just because the cook is so pretty and make chocolate with love :)

What a nice tutorial

Thanks for sharing! I like the design of the bowls used for garnishing pieces. Do you know the brand of these dishes? Cheers.

The best video I have seen and very informative

Amazing tutorial I have watched many and this is the best tutorial I’ve seen so much info even on temping thank you so much for sharing 💁🏻😀💁🏻😀

Great video and well stated information I didn’t receive on other videos. Thank you for your help with making perfect truffles! ;-)

Yeah longer video but very worth it I like how well it is explained and not rushed ... lets me process and get real creative

Excellent and easy to understand thank you

Your video was very helpful. For the Dipped Truffles the firm filing what size pan/tray was that you use to set it up in? Thank You

You INSPIRE me Cristina Valencia! Thank you for your great videos

Great video..................

This has got to be the most detailed video I have ever watched. Thank you! I have a question. Is heavy whipping cream or heavy cream the same as cream? Can I use it as a substitute for the cream?

Heard chef! ❤️😍

After making the shells, while filling them, your tempered choc may get bellow the right temp. In case i need to make it hot again(bain marie) do I need to temper it again or they are goig to go without tempering? Great video, congrats!

love the info here I keep coming back for refresher, but where do you get the transfer sheets?

When you have a finished truffle still cooling, can you put it in the fridge or will it affect the shine, etc

When she said there was a special fork for dipping all I could think of was fondue forks... Lol really helpful video, thanks!

Hello! Thanks for this great vid. For the ganache, can I replace part of the cream with say passion fruit pulp? If yes, what would be the ratio? like replace half the cream with the same amount of fruit?

For the thicker truffles what size tray did you use? A normal cookie sheet size?

I have to say this is the best tutorial I've seen yet. I have a question. I want to make the ganache part of the truffle using Maker's Mark Bourbon. My question is how much bourbon should I add to the cream or is it whatever I want to make it more bourbony tasting? Should I add it when the cream is boiling or after when when mixing in the chocolate? I want to learn because we've been buying Maker's Mark truffles for a while and it's rather costly and I'm looking into making my own. Thanks.

Hi! Thank you for the video. How do I make the firm ganache? I didn't quite get that.

Hi! What kind of cream do you use? I’m making them for my school :)

Great video. I have the same molds your using but I seem to have a problem when I am putting tempered chocolate in the mold to let it set for the shell I wait a few minutes and the shell doesn't form well. Then I put it in the fridge for a minute and it makes a thick shell. Too thick. Any recommendations? I am tempering my chocolate with a mini rev machine. Thanks

Hello chef, how do you keep the dipping chocolate from getting hard? Is it because of the tempering method, or do you reheat with the double boiler?

Emily, we use Straus Family Creamery cream. It's very creamy.

Wonderful tutorial video! Thank you. Where can I buy the candy mold? What brand it is?

Beautiful

Lorenso, you can use any kind of cream. It does not have to be Strauss or Clover. -Cristina

now i want to make alot of chocolates ^^

i would like to first say great video, you make this look so ezy. I have spent the first half of life building restaurant all over the country. Now I am trying something new, how ever I think I will stick with th bbq. Please make more vidos, trying this was great fun.

Is there a way to make them completely round so they basically roll on the table like a packaged Truffle from Lindour? I have a competition and I needed some advise, this video is really informative! Great video!

YUM !

How many dipped truffles does this amount make??? Thank you sooo much Huge help

how about when using a fruit puree? Do you have to worry about mold if you seal it completely?

You're welcome.