Chef Tom brings the holiday sweets & treats with these cold smoked Chocolate Ganache Truffles, featuring a choose-your-own-adventure finish!
WHAT YOU'LL LOVE
- Running the pellet grill's fans without turning on the heat lets the chocolate pick up smoke flavor while staying solid, rather than melting under actual heat
- Lighting the tube smoker at just one end and blowing out the flame lets it smolder slowly on its own for hours, rather than needing to relight it partway through
- Pouring hot cream over the chocolate and letting it sit before whisking gives the heat time to fully melt the chocolate first, rather than whisking while there are still unmelted chunks
- Offering four different finishes from one base ganache means a single batch of truffles can cover a whole dessert spread instead of making separate recipes for each flavor
Smoked Chocolate Ganache Truffles
Tom Jackson
Rated 5.0 stars by 1 users
Category
Dessert
Cuisine
American
Servings
28
Prep Time
30 minutes
Cook Time
2 hours 3 minutes
Calories
85
Taste the sensation of the Chef Tom Chocolate Ganache Truffles, cold smoked to perfection. Try this recipe for an exquisite treat and create a unique, unforgettable experience.
Ingredients
- 10 oz dark and/or semi-sweet chocolate chips
- 6 oz heavy cream
- 1 oz (2 tbsp) butter
- Semi-sweet and/or dark chocolate chips, melted
-
Jacobsen Salt Co. Kosher Sea Salt
-
Jacobsen Salt Co. Habanero Infused Salt
- Mini marshmallows
- Crushed graham crackers
- Crushed honey roasted peanuts
-
Noble Saltworks Maple Smoked Turbinado Sugar
-
Noble Saltworks Hickory Smoked Salt
-
Cattleman’s Grill Smoky Chipotle Steak Seasoning
For the ganache:
Chocolate Dipped:
S’mores:
Peanut:
Chipotle Coffee Crusted:
Directions
To cold smoke the chocolate chips:
- First turn on the Yoder Smokers YS640s Pellet Grill, but do not press “start.” This will allow the fans to push air through the grill without producing any heat.
- Fill an A-MAZE-N Tube Smoker with the smoking pellets of your choice. Place the tube smoker on the main cooking grate of the grill. Using a torch, ignite the pellets at the open end of the tube. When the pellets are well lit, blow out the flame. The pellets will burn back slowly and the smoke will be pushed through the grill by the fans.
- Place FrogMats on the second shelf of the grill. Spread out the chocolate chips on the FrogMats.
- Cold Smoke the chocolate for 2-3 hours. Remove the chocolate from the grill and transfer to storage containers for future use.
To make the ganache:
- Place the chocolate and butter in a medium bowl. Place the heavy cream in a sauce pan. Bring to a simmer. Remove from heat. Pour the liquid over the chocolate. Let sit a minute or two, then begin whisking. Whisk until all chocolate is melted and mixture is smooth. Transfer the bowl to the refrigerator to chill.
- When the ganache has chilled down and firmed up, portion out one tablespoon at a time and quickly roll between your gloved hands to form into balls. Place on parchment lined sheet pan. Transfer back to the refrigerator.
- Finish the truffles as desired, rolled in the desired coating, stuffed with marshmallows or dipped in chocolate and sprinkled with salt.
Recipe Note
Recipe FAQ
Why run the pellet grill's fans without pressing "start" to actually heat it?
This pushes air through the grill without producing heat, so the smoke from the tube smoker circulates and flavors the chocolate chips while they stay solid, rather than melting under real heat.
Why light the tube smoker at just one end and blow out the flame instead of letting it burn freely?
Igniting only the open end and extinguishing the flame lets the pellets smolder and burn back slowly on their own, producing steady smoke for the full 2-3 hours without needing to relight or tend the fire.
Why let the hot cream sit on the chocolate for a minute before whisking?
Giving the heat time to work through the chocolate first means it's mostly melted by the time you start whisking, rather than whisking while unmelted chunks are still in the mix.
Why chill the ganache before rolling it into balls?
The ganache needs to firm up in the refrigerator first, since the mixture is too soft and loose to hold a ball shape straight after whisking.
How indoor-friendly is this recipe?
3 out of 5 — the ganache itself comes together entirely on the stovetop; only the cold-smoking step for the chocolate chips requires an actual grill and can't be replicated indoors.
Recipe Highlights
Fans-only cold smoke: Flavors the chocolate without melting it.
Slow-burning tube smoker: Runs unattended for hours once lit.
Rested cream pour: Melts the chocolate before whisking begins.
Four finishes, one base: Covers a whole dessert spread from a single ganache batch.
Recommended Recipes
Nutrition
Nutrition
- Nutrition Serving Size
- 0.61 oz
- per serving
- Calories
- 85
- Carbs
- 8 grams
- Protein
- 1 grams
- Fat
- 6 grams
- Sodium
- 15 milligrams
