How do you get powdered sugar to not melt on chocolate truffles?



My girlfriend made her first batch of chocolate truffles today (soooo good!). She coated some with cocoa powder, coconut, and others with powdered sugar.

The powdered sugar ones soaked through the white powdered sugar, like the powdered sugar melted partially or got wet or something

All of the truffles were cooled, they were in the fridge to firm up before they were formed into balls so we know heat wasn’t the problem.

Does anyone know how to coat them and have the powerdered sugar stay it’s regular bright white color?

Thanks!



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4 comments a "How do you get powdered sugar to not melt on chocolate truffles?"

They need to be very dry before coating. If they were cooled in the refrigerator, chances are they could have had some condensation on them. Also, if the truffles have a lot of butter in them, the grease would also take care of the powdered sugar. Coat them a second, third and fourth time, if necessary. Eventually, it should take.

They must be completely cool. Inside and out. Also use two coats to get a perfect looking dessert

The moisture in the chocolate is weeping into the dry sugar. The solution is to dip your truffles in Couverture Chocolate, that puts a nice shield on them and adds a great coating, or you could try and temper some bitter-sweet and see if that would hold up

try coating them in coconut powder or flakes, it is white and delicious.
good luck

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