It’s easy to make an edible centerpiece using chocolate truffles, a craft cone, and toothpicks! The most work involved is making the homemade ganache truffles. You’ll need a bunch, but they come together quickly with just three ingredients.
The magic ratio is 2:1 for ganache truffles, with two parts chocolate to one part heavy cream. I swirled raspberry powder into my ganache which made the truffles so fruity!
After the truffles are scooped, they’re rolled in more raspberry powder. This gives the candy a tangy exterior which is so nice with the ultra-creamy interior.
Find a styrofoam cone (8×3-inches) at the craft store and cover it with chocolate that matches your truffles. After the the chocolate sets, the cone can be anchored onto a cake stand or plate using more chocolate. Then, it’s simply a matter of sticking toothpicks into the cone, and then attaching truffles from bottom to top!
I love the pink interiors!
A centerpiece like this one will take quite a few truffles to fill it. You’ll end up using about six cups of chocolate (36 oz, 2.25 lbs) – so stock up! It also wouldn’t hurt to have a couple of helpers when it comes to rolling the ganache into balls.
I can’t wait to see this tower of chocolate get dismantled and devoured by my friends and family. That’s the best part!
Ruby Chocolate Truffle Tower
Yields about 75 truffles
The ruby chocolate in this recipe can be evenly swapped for dark, semisweet, bittersweet, milk, or white chocolate.
For the truffles:
3 cups heavy whipping cream
6 cups (2.25 lbs.) ruby chocolate callets (or bars chopped)
1 cup plus 2 tablespoons freeze-dried raspberry powder
For the cone:
1 Styrofoam craft cone, 8×3 inches
1/3 cup ruby chocolate, melted
Cake stand or serving plate
Place the heavy cream in a large pot. Heat over medium-low until the cream is hot and steaming but does not boil. Remove from the heat and pour in the chocolate. Let stand for 3 minutes and then stir together using a whisk. Stir in 2 tablespoons raspberry powder. When the mixture is smooth, even and shiny, cover it and transfer to the refrigerator. Let chill until set, about 3 hours or overnight.
Place 1 cup of the raspberry powder in a medium bowl. When the ganache is set, scoop by the tablespoons into walnut-size balls and roll between your palms. Roll in the raspberry powder and transfer to a parchment-lined baking sheet. Continue process until all of the ganache is used. Transfer the truffles to the refrigerator and let chill until very firm. Overnight is preferred.
Prep the cone: Place the cone on a piece of parchment paper, and use an offset spatula to cover it with the ruby chocolate. When the cone is completely covered, transfer it to the refrigerator to chill until firm, about 10 minutes. When the cone is set, pour the leftover chocolate into the center of your serving plate or cake stand and top with the cone. Transfer to the refrigerator to set, about 10 minutes.
When the cone is well-anchored to the serving plate, break a toothpick in half and insert the broken end into the bottom of the cone; allow 1/2-inch of the pointed end to stick out of the cone. (If this is hard to do, make a hole in the foam with the pointed end before inserting the broken end.) Place a truffle on the pointed end of the toothpick. Repeat this process until the entire bottom edge of the cone is covered with truffles. Begin a second row of truffles in the same way; position the truffles so that they rest on the bottom row. Repeat this process, traveling upward until the entire cone is covered.
Sprinkle the assembled centerpiece with gold star sprinkles, or leave plain. Wrap the cone in plastic wrap and store in the refrigerator until you’re ready to serve. If you have extra truffles that wouldn’t fit on the cone, place them in foil papers and serve around the centerpiece.
Ruby Chocolate Truffle Tower
Published: Ruby Chocolate Truffle Tower Recipe