Homemade chocolate truffles: a smooth ganache made on induction, and a lovely Christmas gift
Four ingredients, one saucepan and a little patience in the fridge: chocolate truffles are the simplest Christmas treat to make yourself. The secret lies in a perfectly smooth ganache, gently heated. Here is the step-by-step method, and how to wrap them as gifts.
- About 30 truffles, 20 min preparation
- Cream heated on induction, never boiling
- 3 hours in the fridge, then rolled in cocoa
- Keeps for 2 weeks : perfect for giving
Appliance and settingInduction hob, low setting
Ingredients
The simplest Christmas gift to make
A chocolate truffle is a ganache (chocolate melted into hot cream) that's left to firm up in the cold, then rolled into balls in cocoa. No mould, no oven, no thermometer: all you need is a gently heated cream and a little patience. It's also an ideal activity to do with the children on the Wednesday before Christmas.
The steps
- Chop the chocolate. Chop it with a knife into very small pieces and put them in a mixing bowl. The finer the pieces, the more easily it will melt.
- Heat the cream. Pour the cream into a small saucepan on the hob at level 4 (out of 9). Stop as soon as small bubbles appear around the edges, after 3 to 4 minutes. It must not boil.
- Pour and wait. Pour the hot cream over the chocolate in one go. Leave it alone for 1 minute: the heat melts the chocolate on its own.
- Stir gently. Using a spatula, stir in small circles from the centre of the bowl, then gradually widen the circles. The ganache becomes smooth and glossy. Add the butter in pieces and the pinch of fleur de sel, and mix again.
- Let it set. Cover the bowl with cling film and put it in the fridge for 3 hours, or overnight. The ganache should be firm, like cold butter.
- Shape the truffles. Scoop out a small spoonful of ganache (about 15 g) and quickly roll it between your palms. If it sticks, run your hands under cold water and dry them thoroughly.
- Coat. Roll each ball in cocoa powder, or in the coconut, hazelnuts or crumbled speculoos. Arrange them in paper cases and return to the fridge.
Appliance settings
| Step | Appliance and mode | Setting | Duration |
|---|---|---|---|
| Heat the cream | Induction hob | Level 4 (out of 9), never boost | 3 to 4 min, until small bubbles form |
| Rescuing a ganache that's too thick | Induction hob, bain-marie | Level 2, water barely simmering | 1 to 2 min, stirring |
| Setting the ganache | Fridge | around 4 °C | 3 hours minimum |
| Melting chocolate for coating (variation) | Induction hob, bain-marie | Level 2 to 3 | 5 min |
Many induction hobs have a ‘melt' or ‘keep warm' function at around 40 to 45 °C: ideal for chocolate, with no risk of burning it. Check the manual for your hob.
Variations
- With speculoos : add a tablespoon of speculoos spread to the hot ganache, and roll the truffles in crushed biscuits.
- Orange-flavoured : infuse the zest of one orange in the hot cream for 10 minutes, then strain before pouring.
- Coffee-flavoured : a teaspoon of instant coffee dissolved in the hot cream.
- For adults : a tablespoon of liqueur (Grand Marnier, rum) added at the end.
- Dipped : dip the well-chilled balls in chocolate melted over a bain-marie, then place them on baking paper.
Storage and advance preparation
Storing the truffles 2 weeks in the fridge in an airtight container, away from strong-smelling foods. So you can make them early December to give as gifts at Christmas. In the freezer, they keep 2 months : let them thaw overnight in the fridge, then roll them in cocoa again, as it tends to absorb moisture.
For gifting: a cardboard box, paper cases, a sheet of baking paper between two layers, and a label reading ‘keep refrigerated'.
Use a good cooking chocolate: it's the only real ingredient in the recipe, and you can taste it. A Belgian chocolate at 55 or 60% gives a smooth truffle that everyone enjoys. And if you're also making a chocolate Yule log, set aside a little ganache: it's the same base, perfect for decorating.
Which appliance?
For the chocolate, what matters is a hob that heats very gently, without sudden changes.
A 3-zone induction hob with booster
Steady low settings for the cream and bain-marie: Siemens EU611BJB5E (iQ100, booster on all three zones, 17 settings), Bosch PUJ611BB5E (Series 4, 28 cm zone up to 3.7 kW on booster), Candy CIS633DTT1 (booster on each zone, power limitation from 12 to 32 A).
From €449.99 to €499.99
Induction to start with
The Hisense HI6311BSCE, three zones and booster up to 3,600 W, to switch from ceramic to induction without breaking the bank.
299,99 €
Flexible and connected zone
The Samsung NZ63B6056GK has a FlexZone Plus zone, slider controls and Wi-Fi.
759,99 €
Public prices checked on 15 October 2026: the product page is the reference, and Nimesclub members often get a reduced price. An induction hob needs a suitable connection: have it checked by an electrician.
Induction hobs in store
Induction Hob SIEMENS EU611BJB5E€499.00
Hob BOSCH PUJ611BB5E€499.00
SAMSUNG NZ63B6056GK Induction Hob€759.00
Induction hob CANDY CIS633DTT1€449.00
Hob HISENSE HI6311BSCE€212.00
Cooker BEKO FSE58301BC€599.00To find out everything about power levels and compatible cookware, read cooking with induction. And for a complete festive treats platter, add some homemade spéculoos and a gingerbread.
Frequently asked questions
Why is my ganache grainy or oily?
The cream was too hot, or the mixture was beaten too fast. Add a tablespoon of cold cream and gently mix from the centre with a spatula: the ganache often becomes smooth again.
How long do homemade truffles keep?
About two weeks in the fridge, in an airtight container. Take them out 15 minutes before serving: they're softer and melt better.
Can you use milk chocolate?
Yes, but you need less cream, as milk chocolate is softer: allow 15 cl of cream for 250 g of milk chocolate.
The right oven makes all the difference
Steam ovens, pyrolytic ovens, induction hobs: come and see them at our Temploux store, or ask our expert salesperson for advice.
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