Chocolate Truffle Recipes by Miso Bakes

This blog post, recipe and beautiful photos were generously contributed by Miso from Miso Bakes

I have never been an avid fan of chocolate. Sure, there are those extremely rare times when I crave a scoop of chocolate ice cream, but I hardly ever crave chocolate itself. Hand-crafted chocolate bon bons? I’d rather have a lollipop. Chocolate covered strawberries? Please, I’d like just the fruit.

However, there are times when I do ganache a cake and am left with a bit of extra ganache. Sometimes, I melt the ganache and pour it into a shell to make a a really simple chocolate tart. Other times, I roll the set ganache into little balls and make truffles. Speaking of truffles, the holiday season is quickly approaching. A box of assorted chocolate truffles would make a lovely gift, don’t you think so?

Many people think ganache is just chocolate and cream, and it literally is, but you can most certainly make ganache in a variety of different flavors. 

How you ask? 

The secret is flavoring the cream. 
You can flavor the cream in two ways:
1. Cold infusion: infusing the cream with flavoring ingredient in the fridge overnight.
2. Warm infusion: infusing the cream with flavoring ingredient by heating over the stove. 
So, what can you use to flavour the cream? 
You may use herbs, teas, coffee or espresso grounds, lavender, rosebuds, citrus (zest only), liqueur, spices, chilli flakes, honey, black pepper, extracts etc. 

If desired, you may use fruits, but the acid in certain fruits may cause the cream to curdle, so you may want to do a bit of research beforehand.
How much do you add to the cream? 
This ultimately depends on your palate and the amount of ganache being made. But to go about making the infused ganache, bring the cream and infusing ingredient to a gentle boil (on very low heat). Turn off the heat, and let it steep for about 15-20 minutes. Taste the cream. If you want a stronger flavor, let it steep longer, or add more of whatever you’re using and carefully reheat the cream and steep. Once the flavor develops to your liking, strain and heat the cream as you would for your ganache, and pour over chocolate.  

Please do keep in mind that the flavor will continue to develop as the ganache sets. It is also important to be aware of the type of chocolate you are using for your ganache. If you are using white chocolate, the infusion does not have to be as strong as if you were using a semi-sweet, dark chocolate. 

Lastly, you want these flavors to lightly perfume your palette. If you feel as if your infusion was too strong, soften or melt the infused ganache and incorporate some plain ganache a little bit at a time. 

Rough Recipes

(Please feel free to alter to your liking)

Lavender Ganache (or any tea infusion)

500g dark chocolate
250g cream
2 Tablespoon lavender buds

Rosemary Ganache

500 dark chocolate

250g cream
3 sprigs of rosemary (about 4 inches long)
Grand Marnier Ganache (or other liqueur)

500 dark chocolate
250 cream
2 Tablespoon Grand Marnier

Orange Ganache (or other citrus)

500 dark chocolate
250 cream
1 1/2 tsp orange zest

And finally here are some possible ganache + cake combinations for your holiday party: 

Chocolate Cake + Earl Grey Ganache
Chocolate Cake + Orange Ganache
Vanilla Cake + Chai Tea (or Chai Spice) Ganache
Spiced Cake + Honey Ganache 

Happy Baking and Caking! 


Here is a little more about Miso…

When it comes to cakes, Miso strives for simple and bold designs. She currently resides in Los Angeles. 

Would you like to contribute to my blog? Email me at creations (at) with your ideas (recipes, how to guides…etc) and some examples of your photography and writing skills. I look forward to connecting with you 🙂 – Sharon

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