Liqueur Truffles (For Hollow Shells)

Preparation info

  • Difficulty


  • Yield:



Appears in

Chocolates and Confections

By Peter Greweling

Published 2007

  • About


Heavy cream 280 g 10 oz 27%
Milk 90 g 3 oz 8%
Glucose syrup 100 g 3.5 oz 9%
Dark chocolate, unmelted, tempered, chopped 510 g 18 oz 49%
Liqueur or spirit 70 g 2.5 oz 7%
Batch Size 1050 g 37 oz 100%
Dark chocolate hollow truffle shells 125 shells 125 shells
Dark chocolate, melted, untempered or tempered, for sealing as needed
Dark chocolate, melted, tempered, for dipping as needed


  1. Combine the cream, milk, and glucose syrup in a saucepan. Bring to a boil.
  2. Pour the hot cream mixture over the chopped dark chocolate and let sit for 1 minute to allow the chocolate to melt.
  3. Using a spoon or spatula, stir the mixture in vigorous small circles in the center of the bowl until it emulsifies.
  4. Stir outward in larger circles to spread the emulsion throughout the bowl, checking to see that all of the chocolate has melted. If necessary, heat the ganache over a hot water bath to melt the chocolate. The temperature of the ganache should not exceed 34°C/94°F.
  5. Stream in the liqueur or spirit, stirring the mixture until homogeneous.
  6. Pour the ganache into a hotel pan, allowing the ganache to cover the bottom of the pan in a thin layer. Place plastic wrap directly on the surface of the ganache.
  7. Allow to rest at room temperature until the ganache reaches 25°C/77°F, or slightly lower, approximately 20 minutes. The cooled ganache should be of a thick but fluid consistency to properly fill the shells.
  8. Using a disposable pastry bag with a small opening cut in the tip, fill the truffle shells to the tops with the ganache.
  9. Allow the ganache to crystallize at room temperature until the top is solid, for several hours or overnight.
  10. Seal the truffles using either untempered dark chocolate with a sealing tray or tempered dark chocolate applied with a paper cone.
  11. Using a round dipping fork, dip the truffles in the tempered dark chocolate.
  12. Finish as desired with texture, garnish, or filigree.