Freezing Truffles

Sugar Work By Ro40 Updated 13 Apr 2008 , 3:10am by aoliveira

Ro40 Posted 8 Apr 2008 , 1:25am
post #1 of 7

I need to make a large quantity of chocolate truffles, and I was wondering if anyone has had any luck with freezing them. Also, how long are they good for in the refrigerator. Thanks!!!

6 replies
smbegg Posted 8 Apr 2008 , 3:31am
post #2 of 7

I freeze mine all the time. They have been known to live in my deep freeze for months on end, without any problems (other than being eaten!) I would think that they would be good for a couple of weeks in the fridge.


Stephanie

Ro40 Posted 8 Apr 2008 , 12:47pm
post #3 of 7

Thanks Stephanie. Any advice on how you freeze them and then how do you defrost them. Much appreciated!!

smbegg Posted 8 Apr 2008 , 1:43pm
post #4 of 7

I just roll out the balls and freeze on a cookie sheet lined with wax paper. Then I dip them in cocolate, frozen, place back on cookie sheet and back into the freezer. Once frozen, I just put them in Zip lock gallon bags.


Stephanie

Melvira Posted 8 Apr 2008 , 1:51pm
post #5 of 7

I absolutely agree with freezing them, (have about 4 giant bags of them in there now!!) but respectfully suggest you consider not dipping them. Roll them out, freeze on a cookie sheet and once solid, store in ziplock freezer bags, then when needed, take out however many you need and thaw them, then dip freshly. The only reason I suggest a 'fresh' dip is that in the freezer the chocolate may get scratched/cracked/etc from bumping into each other, they just may not look as nice as when they were freshly dipped. However, if time simply does not allow the luxury of dipping them at the last minute, take great care in how you handle the bag(s) once they are frozen.

Ro40 Posted 8 Apr 2008 , 2:21pm
post #6 of 7

Thanks so much. Such a relief to know I can freeze them.

aoliveira Posted 13 Apr 2008 , 3:10am
post #7 of 7

I freeze the ganache before rolling. I never thought to do it after the truffles are rolled.

I was wondering what kind of chocolate you are using, because if it needs to be tempered, then freezing wouldn't work because once the chocolate returns to room temperature it would bloom.

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