Ewald Notter

Piping Ganache for Hand-Rolled Truffles

Preparation info
    • Difficulty

      Easy

Appears in
The Art of the Chocolatier
The Art of the Chocolatier

By Ewald Notter

Published 2011

  • About

Hand-rolled truffles can be finished in many ways. Finishing options include rolling the truffles in confectioners’ sugar mixed with fruit powder and corn starch; in ground nuts such as pistachios or coconut; or in chocolate curls, as demonstrated here.

Method

Hand-Rolled Truffles Method

  1. Fill a pastry bag with a ½-in/10-mm round tip with ganache. Pipe the ganache into spheres. Try to pipe the ganache into as spherical a shape as possible, to minimize the manual rolling time. This will reduce the likelihood of melting the ganache with body heat.
  2. Refrigerate the tray for 1 minute, then roll the ganache by han