Difference Between Ganache and Truffle

Main Difference – Ganache vs Truffle

Ganache and truffle are both confections made of chocolate. However, many people do not know the difference between ganache and truffle. Ganache is a creamy chocolate mixture used especially as a filling or frosting. Truffle is a confection made of chocolate, butter, sugar, and sometimes liqueur and shaped into balls and often coated with cocoa. The center of truffles is usually made of ganache. This is the key difference between ganache and truffle.

This article explains,

1. What is Ganache?
     – Ingredients, Preparation Methods, Features

2. What is Truffle?
     – Ingredients, Types, Preparation Methods, Features

3. What is the difference between Ganache and Truffle? Difference Between Ganache and Truffle - Comparison Summary

What is Ganache

Ganache is a French word for a mixture of chocolate and cream that can be used as a glaze, sauce, icing, or filling for pastries. It is made by heating cream and pouring it over chopped chocolate. This mixture is then blended until becomes smooth. Other ingredients such as liqueurs and extracts can also be added to obtain different flavors. The ratio of chocolate and cream may vary slightly depending on the various factors such as the type of chocolate use, and the intended purposes of the ganache. For example, if the ganache is to be used as icing on a cake, more heavy cream should be added to make a smooth and thin glaze. If it is used as a filling, less cream should be used. Butter can also be added to the mixture to make the end product more shiny and smooth.

The ganache mixture can be used as a glaze while it is warm and pourable. It thickens when it is cooled to a room temperature. Cooled ganache is used for chocolate truffles and as fillings for other confections. This will also become light and fluffy and achieve a mousse-like consistency if it is beaten for a few minutes.

Main Difference - Ganache vs Truffle

Ganache frosting

What is Truffle?

Truffle is a type of chocolate confectionery that is typically made in a spherical, conical, or curved shape. Truffles are traditionally made with a chocolate ganache center and coated with cocoa powder, chocolate, or chopped nuts such as hazelnuts and almonds. The name truffle comes from their traditional shape – chocolate truffles are made to the shape of a unique mushroom called truffles.

Chocolate truffles were first invented in France. There are three main types of truffles: European, American and Swiss.

American truffles typically contain both milk and dark chocolates to create a richer coating. Butterfat or hardened coconut oil is also used in this coating. American truffles can be recognized by their unique shape – they are often described as half eggs.

European truffles use cocoa powder, milk, syrup, fats, and butter to make the ganache. These truffles are coated with a cocoa powder, not a hard, chocolate exterior.

Swiss truffles recipes use a blend of dairy cream and butter, with melted chocolate. These still hold the original shape of truffles but have the shortest shelf-life out of the three types.

Difference Between Ganache and Truffle

Difference Between Ganache and Truffle


Ganache is a creamy chocolate mixture used especially as a filling or frosting.

Truffle is a confection made of chocolate, butter, sugar, and sometimes liqueur shaped into balls and often coated with cocoa.


Ganache is used as a filling for truffles.

Truffles have a ganache center.


Ganache is made with cream and chocolate.

Truffles use many ingredients such as chocolate, cocoa powder, cream, butter, nuts, etc.

Ganache Ratio

Ganache can be made with different ratios of cream and chocolate depending on the intended use.

Truffles use ganache that is made with 2 parts chocolate to 1 part liquid (cream).

Image Courtesy: 

“Truffles with nuts and chocolate dusting in detail” By David Leggett – originally posted to Flickr as Truffles via

“Chocolate ganache layer of samoa cupcake” By Joy – originally posted to Flickr as Chocolate ganache layer via  

About the Author: Hasa

Hasa has a BA degree in English, French and Translation studies. She is currently reading for a Masters degree in English. Her areas of interests include literature, language, linguistics and also food.

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