Tuesdays with Dorie (Baking Chez Moi): Chocolate Truffles

Dorie Greenspan chocolate truffles from Baking Chez Moi on eatlivetravelwrite.comThis week’s Tuesdays with Dorie recipe from Baking Chez Moi – chocolate truffles – is definitely a festive choice. Unfortunately I had a really hard time with these 🙁 I was wanting to make them with one of my classes as an end of school activity but then I read a few people had some issues with them being “very soft” and challenging to roll so I figured I needed to make a trial batch myself to check – the idea of 10 little boys rolling “too soft” truffles was a little more than I felt I could handle on the last day of school 😉

I made a 1/2 batch originally and thought to myself that the ratio of cream to chocolate was a little off – the ganache seemed very liquid when it went into the fridge for the minimum of 3 hours. Still, I figured it would harden up to “cuttable” and “rollable” consistency after at least a night in the fridge. Not so. After nearly 36 hours in the fridge the ganache was only “just” pipe-able (meaning it was the consistency I look for when I make ganache for filling macarons). I piped out a few then put them in the freezer hoping they would firm up. A few days later (!) they still had not firmed up as much as I expected them to – they were still “squishy” to the touch…

I persevered and rolled them anyway, coating 1/2 of them in festive sprinkles and the rest in cocoa but it was a VERY messy affair…

Dorie Greenspan chocolate truffles on eatlivetravelwrite.comSo, in the end, I went for cookies – a little more of a known entity – to bake with the boys on the last day of school and left the truffles for our house sitters – I knew the fact that they were a little soft wouldn’t be a problem since they still tasted great!

This week, I decided to try again here in France – I’m on a bit of a baking kick since I have a few neighbours I want to give some holiday treats to and figured if these worked out, they would be a great additions to a box of treats! I measured and weighed all the ingredients as per the recipe but I still thought there was too much cream to the amount of chocolate (sorry, Dorie!). We ended up using 1/2 the amount of cream the recipe called for and after 3 hours in the fridge the texture was perfect for scooping out (I used my smallest cookie scoop for this) and rolling. Hmm…

Chocolate truffles from Baking Chez Moi on eatlivetravelwrite.comAm I fussed about making these again? Probably not 🙁 I love the idea of them but they are just too fussy for me. I’m still intrigued as to why mine were such a bust – even though other people found them fussy too, most everyone managed to roll them out after a reasonable amount of time. I might try them again – just for research, you understand. I can’t stand when something I like to eat doesn’t work 😉

Get the recipe for Dorie Greenspan’s chocolate truffles here or on p 396 of Baking Chez Moi.

Baking Chez Moi Cover



Tuesdays with Dorie participants don’t publish the recipes on our blogs, so you’re encouraged to purchase Baking Chez Moi for yourself which you can do on Amazon (this link should bring you to the Amazon store in your country) or for free worldwide shipping, buy from The Book Depository. Then join us, baking our way through the book!




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6 Responses to Tuesdays with Dorie (Baking Chez Moi): Chocolate Truffles

  1. Cakelaw December 27, 2016 at 03:24 #

    Your truffles turned out so pretty and festive – and top marks for your perserverance. I had the opposite issue – my ganache was hard to roll as it had hardened up considerably, and nothing bur cocoa would stick to them.

    • Mardi Michels December 28, 2016 at 10:18 #

      So odd how many people had different issues!

  2. Peggy the Baker December 27, 2016 at 09:52 #

    Your truffles look very inviting! It is puzzling how you had trouble with a soft ganache–mine was quite solid, but still messy to roll in my palms.

    • Mardi Michels December 28, 2016 at 10:17 #

      It seems we all had a few issues with this one!

  3. Zosia December 27, 2016 at 17:24 #

    That’s so interesting – maybe it’s the type of chocolate? Regardless, both batches look good, especially the first with the festive nonpareilles.

    • Mardi Michels December 28, 2016 at 10:17 #

      Definitely not the ingredients – I make ganache multiple times a month and my ratio is much different to this…

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