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Chocolate Truffles with Transfer Mold Base

SKILL LEVEL: Skill Beginner

TAGS: Candy Wafers, Cups and Shells, Ganache, Transfer Molds

Ingredients
  • 1 Box Chocolatier Truffle Shells
  • 1 Package Chocolatier Salted Caramel Ganache
  • Chocolatier Milk Chocolate Flavored Candy Wafers
  • Chocolatier Transfer Mold (Splatter design)
Kitchenware
  • Chocolatier Silicone Melting Bowl or Microwave-safe Bowl
  • Parchment Paper or Silicone Mat Lined Sheet Pan
Instructions
  1. Melt ganache in the microwave according to package instructions. Allow to cool but remain melted.
  2. Spoon into desired number of truffle shells. Chill until set (DO NOT over chill, as shells can crack).
  3. Melt the milk chocolate flavored candy wafers according to package instructions.
  4. Once truffles are set, remove from tray and with the clean rounded side up, drizzle with melted candy wafers.
To make the chocolate transfer:
  1. Spoon a very small amount of melted candy wafer into transfer mold cavities and tap gently to fill in evenly. Chill for 5 minutes.
  2. When the transfers have been created, remove from mold and allow them to reach room temperature.
  3. Adhere one truffle ball to each transfer piece with a little melted chocolate.