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Today I want to give you my best tips for how to dip truffles in chocolate… the easy way!

One of my most popular posts on this blog has been my Easy Dark Chocolate Truffles recipe. The reason for that, I’m guessing, is because– true to its name– it’s easy to make, and it’s delicious! It’s a super simple, 2-ingredient ganache, which is chilled and then rolled in cocoa or nuts.

Today I’m just going to take you one simple step forward. I’m going to show you the easiest way to dip your truffles in chocolate to give them a hard chocolate shell.

Should I temper the chocolate?

Most of the time the answer to that question is yes; however, since my goal in this post is to make this process as easy as possible, I’m using melting chocolate, which is designed to be used without having to be tempered.

What kind of chocolate to use for dipping

In this tutorial, as I just mentioned, I’m using something called “Melting chocolate.” You can also find this type of chocolate under the name, “Candy wafers,” “Chocolate melting wafers, “Candy melts,” or “Melting wafers.”

I’ll be honest – it’s not the highest quality stuff out there; but, it tastes good and it’s super simple to use. Use this type of chocolate to cover just about anything in chocolate, easily and beautifully.

Can I use chocolate chips for dipping?

You can. However, chocolate chips are designed to hold their shape at higher temperatures, and when you do melt them, they have a much thicker consistency.

You’d want to thin your melted chocolate chips with food grade paraffin wax (for candy making), and even then you might not get the same thin, glossy coating on your truffles. (This product is the kind of thing you’d want to use to thin out the chocolate.)

What’s the ideal temperature for setting chocolate?

A room temperature of around 68 degrees Fahrenheit is ideal. If you want to speed up the process, with melting chocolate in particular, you can have the chocolate set in the fridge or freezer for about 4-10 minutes (fridge for 10, freezer for 4). If you do set your chocolate in a cold space, however, your chocolate is much more likely to crack.

How to dip truffles in chocolate

I do mine as follows:

1. Since ganache is soft, my preference is to dip the bottom of the truffle in chocolate first and allow that to set.
2. Then, I set it on a fork (flat side down), spoon chocolate over top to cover it, and use a knife to scrape away the excess.
3. Finally, the truffle is pushed off of the fork onto parchment or wax paper to set the rest of the way.
4. Once the truffle has set, the excess chocolate “tails” can be cut away with a sharp knife.

Tips for melting chocolate in the microwave

Since the type of chocolate in this tutorial doesn’t need to be tempered, the microwave is an easy way to melt it. However, there are a few things to know when melting chocolate in the microwave.

1. Melt the chocolate in short bursts (30 seconds), stirring between each.
2. Check the warmth of the bowl between 30 second bursts. If the bowl is getting quite warm, wait for it to cool back to room temperature before continuing to melt it.
3. Chocolate that gets too hot in the microwave can burn, thicken, and may not set properly. 

How to melt chocolate in a double boiler

A double boiler is a great way to melt chocolate. This special pot is designed to hold simmering water in the bottom pan your chocolate to be melted in the top– protecting the chocolate from getting scorched, and keeping the chocolate clear of getting wet (which would ruin the chocolate).

To melt chocolate in a double boiler:

1. Bring an inch or two of water to a simmer in the bottom pot. Reduce the water to a gentle simmer.
2. Pour the chocolate into the top pot, and place it on top. Stir occasionally, until all of the chocolate is melted.
3. Remove the top pan from the boiler, and dry the bottom.*

*Make sure water doesn’t get into the chocolate at any point. Water will ruin your melted chocolate.

The best way to melt chocolate on the stove (without a double boiler)

If you don’t own a double boiler, that’s ok: you can make your own! A simple pot and a glass, heat-proof bowl will make a homemade double boiler that works just as well.

To melt chocolate in a bowl over a pot of simmering water:

1. Bring an inch or two of water to a simmer in a small pot. Reduce the water to a gentle simmer.
2. Pour the chocolate into a glass, heat proof bowl and place it on top of the pot of simmering water (making sure the bottom of the bowl doesn’t touch the water). Stir occasionally, until all of the chocolate is melted.
3. Remove the bowl from the pot, and dry the bottom.*

*Make sure water doesn’t get into the chocolate at any point. Water will ruin your melted chocolate.

For this tutorial, you will need:

• Truffle ganache, prepared according to my Easy Dark Chocolate Truffles recipe
• Dark chocolate melting wafers
• Double boiler, glass bowl and pot, or a glass bowl in the microwave
• Mini ice cream scoop
• Silverware (fork, large spoon, and knife)
• Parchment paper
• Cookie sheet
• Sharp knife

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How to Dip Truffles in Chocolate [Tutorial]

1 – Make the ganache

For this tutorial, I am using my Easy Dark Chocolate Truffles recipe. 

2 – Scoop and shape the truffles

Using the small cookie scoop (about 1-inch diameter), scoop the ganache out of the bowl onto a sheet of parchment or wax paper.

If the ganache is quite soft, let it set in the fridge for at least 20 minutes, and then re-shape each truffle with your fingertips to make it more round (try not to handle them too much, to prevent them from melting).

3 – Melt the chocolate

In the top of a double boiler, in a bowl over a pan of simmering water, or in the microwave for short bursts, melt the chocolate. Stir the chocolate frequently between microwave intervals or while it is on the stove.

4 – Dip the base of each truffle

Dip the base of each truffle in the melted chocolate and allow them to set on parchment or wax paper.

5 – Dip the rest of the truffle

Set the flat, dipped part of each truffle onto a fork. Use a large spoon to cover the top of the truffle with chocolate, and scrape away the excess with a knife. Gently push the truffle off of the fork onto parchment or wax paper lined cookie sheets.

6 – Allow the chocolate to set

Allow the chocolate to set completely. If your house is very warm, you can allow the chocolate to set in the fridge for a maximum of 10 minutes or the freezer for a maximum of 4 minutes.

Note: The chocolate on truffles set in the fridge may crack.

7 – Trim away the tails

Use a sharp knife to trim away the tails of chocolate.

8 – Drizzle with melted chocolate

Spoon some melted chocolate into a piping bag or ziploc bag. Snip off the tip of the bag (or corner of a ziploc bag), and drizzle the trimmed truffles with chocolate. Allow the chocolate to set.

I used dark chocolate for this tutorial, but you can use white or milk chocolate as well.

9 – Trim or break away the excess

Trim or break away the excess chocolate from drizzling.

 

10 – Refrigerate until serving

Refrigerate the finished truffles in sealed containers until serving.

If you like this post, you may also like:

• Easy Dark Chocolate Truffles
• Easy Milk Chocolate Truffles
• Easy White Chocolate Truffles
• Coconut Cream Dark Chocolate Truffles

As always, if you find this tutorial helpful, leave me a comment below, or tag me in your photos on Instagram @naomicakesofficial. I love to see when you guys have been enjoying my recipes!

Bye for now,

–Naomi

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