Truffle Method
  • Scoop the ganache from the pail using a #100 scoop.
  • Freeze the ganache for 30 minutes.
  • Melt Carat Coverlux to 115°-120°F. 
  • Using your hands (with gloves), coat the ganache with the Coverlux and immediately roll into the desired coating of your choice. Some examples include:

Gingersnap Crumbs
Cocoa Powder
Toasted Almonds
Matcha Powder
Freeze dried raspberry powder
Toasted Graham Cracker Crumbs (with a mini marshmallow filling)
Cinnamon/Powdered Sugar
Coconut flakes



Take your truffle to the next level!
  • Use a piping bag instead of a scooper and pipe ganache into a silicon mold (recommend 13/16" x 13/16" x 3/4" Cavities).
  • At this point, the ganache can be filled. For example, place a mini marshmallow inside each truffle and pipe more ganache on top. Our Deli Dulce de Leche cream filling can also be piped inside the truffle before it’s frozen as well. 
  • Continue from step 2 above.

About this Recipe:

Complexity level:  

*Ganache best used at 75°F-80°F.


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