Chocolate Truffles

Total Time:
3 hr 25 min
Prep:
50 min
Inactive:
2 hr 30 min
Cook:
5 min

Yield:
30 to 35 truffles
Level:
Intermediate

Ingredients
  • 10 ounces bittersweet chocolate, chopped fine
  • 3 tablespoons unsalted butter
  • 1/2 cup heavy cream
  • 1 tablespoon light corn syrup
  • 1/4 cup brandy
  • 1/2 cup Dutch process cocoa powder, finely chopped nuts, and/or toasted coconut, for coating truffles
  • 8 ounces semisweet or bittersweet chocolate, chopped fine
Directions
Watch how to make this recipe

Place the 10 ounces of chocolate and butter in a medium size glass mixing bowl. Microwave for 30 seconds. Remove and stir, and repeat this process 1 more time. Set aside.

Heat the heavy cream and corn syrup in a small saucepan over medium heat until simmering. Remove from the heat and pour the mixture over the melted chocolate mixture; let stand for 2 minutes. Using a rubber spatula, stir gently, starting in the middle of bowl and working in concentric circles until all chocolate is melted and mixture is smooth and creamy. Gently stir in the brandy. Pour the mixture into an 8 by 8-inch glass baking dish and place in the refrigerator for 1 hour.

Using a melon baller, scoop chocolate onto a sheet pan lined with parchment paper and return to the refrigerator for 30 minutes.

Place the cocoa powder, nuts, and/or toasted coconut each in its own pie pan and set aside.

In the meantime, place the 8 ounces of chocolate into a medium mixing bowl which is sitting on top of a heating pad lined bowl, with the heating pad set to medium. Depending on the heating pad, you may need to adjust the heat up or down. Stirring the chocolate occasionally, test the temperature of the chocolate and continue heating until it reaches 90 to 92 degrees F; do not allow the chocolate to go above 94 degrees F. If you do, the coating will not have a nice snap to it when you bite into the chocolate. Once you have reached the optimal temperature, adjust the heat to maintain it.

Remove the truffles from the refrigerator and shape into balls by rolling between the palms of your hands. Use powder-free vinyl or latex gloves, if desired.

Dip an ice cream scoop into the chocolate and turn upside down to remove excess chocolate. Place truffles 1 at time into the scoop and roll around until coated. Then place the truffle into the dish with either the cocoa powder, nuts or coconut. Move the truffle around to coat; leave truffle in the coating for 10 to 15 seconds before removing. In the meantime, continue placing the chocolate-coated truffles in the cocoa or other secondary coating. After 10 to 15 seconds, remove the truffle to a parchment lined sheet pan. Repeat until all truffles are coated. Allow to set in a cool dry place for at least 1 hour; or store in an airtight container in the refrigerator. Truffles are best when served at room temperature.


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4.5 158
As always, anything by Mr. Alton Brown is amazing and this was no different. Great recipe and outstanding product. item not reviewed by moderator and published
I made these and they were delicious, and I used strong coffee instead of brandy because the kids aren't into the flavor of brandy. I did have the same issue as a couple of other reviewers in that the mixture for the centers simply would not firm up enough to roll after refrigeration. Even after a couple hours in the freezer it was too soft to make balls. It wasn't the recipe, it was something I didn't know until it was too late: you really have to use bar chocolate and chop it up. I wanted milk chocolate, chasing after the Lindt truffle taste, and I used Hershey's milk chocolate chips instead of bar chocolate. I learned on another website (halfway through trying to produce the batch) that chocolate baking chips don't have the same level of cocoa butter that bar chocolate has, they are softer and work for baking but with less cocoa butter they don't temper as well and, as I learned, don't solidify the way a harder chocolate would. The recipe is fine, the error was mine. item not reviewed by moderator and published
Made these for my Christmas boxes. They came out beautifully! The only change I made to the recipe was leaving out the brandy, I wanted just chocolate flavored centers. I learned that if you make your centers large enough to only get 30 or so from a batch of your filling, your truffles will be HUGE. I wound up getting 50-60 truffles from each batch of filling I made, and the finished truffles are well over an inch in diameter. I used crushed pretzels with a little extra pretzel salt added for coating. I didn't need the heating pad thing to keep my chocolate workable, just microwave for 10 seconds and give it a good stir when it gets too thick to dip your centers into easily. I only needed to reheat my chocolate once for each batch of truffles I made, and it stayed in temper. This goes SO much faster and easier with two people, one to dip the centers and one to see to the coatings on the truffles. item not reviewed by moderator and published
Interesting! I attempted the reciepe, but they did not taste like store bought truffles. Does anyone know how to make chocolate truffles similar to the ones found at Chocolates JOHFREJ - www.johfrej.com ?? They were delicious, but again, I want to reproduce something more like the JOHFREJ ones. Thank you, Joe item not reviewed by moderator and published
I am typically over ambitious when I bake so I actually made this recipe as a triple batch the first time. I ended up with 127 truffles. It was totally worth the effort though! I made them as a gift for all my school friends for valentines and I made all sorts of flavors ranging from plain chocolate (replacing brandy with more whipping cream to amaretto (this was a favorite!, Kahlua (which had instant coffee mixed into to the chocolate shell coating, to jam filled! (same as plain chocolate just pipe jam into the center! It was such a hit and now I am making some as decoration for cake for my significant other. This recipe is definitely one of my favorite! item not reviewed by moderator and published
I used this recipe as a filling to chocolates and it turned out great! I did however make some modifications that others have said, like cutting back on the brandy and using 2/3 bittersweet chocolate and 1/3 milk chocolate. I also added some orange oil and it complimented the brandy well. To fill the chocolates I just put the final mixture in the fridge for 5 mins to thicken, then piped it into the shell of the chocolates. I was a huge hit with my friends, thanks Alton! item not reviewed by moderator and published
Delicious! item not reviewed by moderator and published
used 1/4 cup of grand marnier. the alcohol burns on the tongue! one could get loopy on just a few of these truffles. realizing not all alcohol can be used in same ratio as brandy that or alton likes his liquor! item not reviewed by moderator and published
I made truffles for the first time about a week ago using this recipe. Again, AB has everything perfect (but thats no surprise!. One note to begin with- these are dark chocolate truffles- so if you're expecting/want milk chocolate, this recipe isnt for you. I followed just about every part of this recipe (with the exception that I didnt have a heating pad, so I used a stove with a very small burner to heat up the dipping chocolate. It can be done, but be careful as the chocolate heats up very quickly. Overall, these chocolates went over very well, and people were amazed that I made them at home. For the outside I used cocoa powder, chopped hazlenuts, chopped almonds, and then I experiemented a bit on my own. I sprinkled some salt on the dipped chocolate for a nice change, and also some with cayenne pepper. Though this isnt my particular taste, it went over really well with my boyfriend. Just be careful when sprinkling- a little goes a long way! Thanks again AB! item not reviewed by moderator and published
Impressed my pseudo chocolate connoisseur boss with this recipe! Forget your Godiva, boss! They were little messy to make for me, but oh SO well worth the happiness. item not reviewed by moderator and published
Home run Alton! This was my first time making a truffle. This process is somewhat messy and using gloves made it easier. I also tried the melon ball scoop and didn't care for it so I used a teaspoon but was careful to keep the portions about the same as size as the melon ball scoop. You do need to do this quickly or the chocolate will melt in your hands when you roll them into balls. The center of the truffle was rich and creamy, literally melt in your mouth! I love the outer shell, just hard enough to give that little crack when you bite into it and then it melts into your mouth. I did like the cocoa powder, which I didn't think I would, decided I would go one step farther. I put some sea salt in a pan and dropped a few in that pan, I didn't roll them around because I wasn't sure I would like it. Turns out they where perfect with just that little bit of salt on one side of the truffle, but it's a love it or hate it thing. Thanks Alton! item not reviewed by moderator and published
YUM!! These were wonderful! They will make a great House Warming gifts and Thank You gifts! I’m always looking for different ways to treat my friends and clients. I looked online and found a company, Box and Wrap that sells these polka dot pastry boxes that are so cute! They will make the gift complete. item not reviewed by moderator and published
These are amazing! I just made a test run of these for holiday gifts and they came out great! I did make a few modifications! 1: ADD THE EXTRA CHOCOLATE! It really does make them much creamier. 6 oz more. It was perfect! 2: YOU CAN SUB OUT THE BRANDY! My grandfather has a heart condition, and with his medications, he can't have any alcohol at all. So I subed out the brandy with just a bit of coffee instead. AMAZING! 3: USE YOUR FREEZER! I let these set up in the fridge first, and they were WAY too soft. About half and hour before I was ready to coat them. I popped them in the freezer. They firmed up perfectly! 4: USE COCOA POWDER TO ROLL THEM OUT! I kept having them stick to my hands, and they wouldn't keep shape at all. So, by happy accident, I got my hands coated in the cocoa when covering them. Having my hands covered in the cocoa, it made them really easy to roll! item not reviewed by moderator and published
Decadence!!! Worth the work it takes! After reading reviews I too added 6 extra oz of chocolate, so 8oz bittersweet 8oz semisweet. That said you need 6-8 more ounces of chocolate for coating. I omitted the brandy having used good chocolate to begin with the natural chocolate liquor flavor shines through. item not reviewed by moderator and published
I love this recipe for any occassion. My only complaint would be in the coating process, but that is not a fault in the recipe at all. I agree with others, that waiting a little longer on the cooling/firming step is beneficial in the over-all process. item not reviewed by moderator and published
I love these truffles but added 6 oz. of chocolate to the recipe to make it perfect. I use 4 oz. of milk chocolate and 12 oz. of semi-sweet chocolate instead of the 10 oz. that the recipe calls for and found that the truffles come out smooth and creamy. I also melt all of the ingredients in a double boiler and let the mixture sit on the counter for about 4-6 hours before I scoop them. The mixture is soft enough to scoop, but also firm enough to scoop!!! item not reviewed by moderator and published
absolutely fantastic. made me a hero with my family. especially with the kids item not reviewed by moderator and published
Ooooooooooooooooooooooooohhh ,how I love me the chocolate! item not reviewed by moderator and published
Although the filling was tasty (I added amaretto) it never firmed up enough to roll into balls and dip. I even put it in the freezer for several hours. It was sticky and gooey. Had to throw it out. If I had had the time it would have made a great filling for individual chocolate cups or maybe mini cookie cups. Will stick to Ghiradelli's chocolate truffle recipe. It's truly decadent. item not reviewed by moderator and published
Made these vegan, swapped the cream for soy milk and the butter for margarine, also changed the booze to espresso. The only problem is keeping people off them before you finish. item not reviewed by moderator and published
I prepared these for my sweety this V-day....they turned out great. I increased the chocolate for the middle by an ounce and used peppermint schnapps.The peppermint flavor wasn't very strong. I also put the mixture in the fridge overnight then sit it out and let it warm up to the consistency I wanted before forming into balls. the rubber glove's seem to work well when forming the balls. they are a hit with my sweety and all the ladies at work. item not reviewed by moderator and published
sweet easy recipe. i would refrigerate truffles atleast a half hour longer before scooping and balling them...the firmer the chocolate is the prettier the balls form :) item not reviewed by moderator and published
it's nice. i have no comments. :) item not reviewed by moderator and published
Easy, no-fail recipe. Awesome. item not reviewed by moderator and published
Absolutely delicious! item not reviewed by moderator and published
This is a great recipe and very easy! I was a little impatient, so I got the chocolate started melting in the microwave for coating the truffles because the heating pad was taking a long time, and it still turned out well. They have a very strong taste, so I plan to use semi-sweet chocolate in the next batch and may try Grand Marnier instead of Brandy for a different flavor. item not reviewed by moderator and published
Have made these for the past two Christmas seasons. They are time consuming, and they are a mess, but they turn out pretty good (although maybe not the prettiest truffles you've ever seen). I do recommend cutting back on the amount of brandy. I hardly add any, otherwise the inside is a little too gooey (and I don't like my truffles to be too booze-y). Additionally, I always replace some of the semi-sweet chocolate with milk chocolate. Rolling in toasted coconut seems to be the most popular flavor among friends and coworkers. item not reviewed by moderator and published
The chocolate to liquid ratio seems slightly off. I personally think it should have slightly more chocolate as the consistency is too soft to roll. The best way to handle this after chilling is scoop it out with a mellon baller onto parchment and freeze it. Take it out and dip in chocolate and toppings. Otherwise, you may want to increase the chocolate slightly. item not reviewed by moderator and published
it had good ingredients it just turned out a HUGE mess and make sure you have all of the supplies before you start...i would NEVER make them for a party or anything because they turn out looking like poop! (we may have done something wrong but we tryed our best!) item not reviewed by moderator and published
in place of brandy -orange juice & the zest of one orange roll in cocoa, powder sugar, cayenne pepper just a pinch & cinnamon and rolled the truffles in this combo (in place of cocoa you can used a flavored cinnamon hot chocolate mix and a pinch of cayenne or any flavor hot cocoa mix for those who find cocoa powder to be to bitter My favorite truffle mix (makes 60way less messy 1 8oz cream cheese softened 3 cups sifted powder sugar(sift then measure out 3 cups sifted 3 cups bitter sweet chocolate melted over double boiler 1 1/2 tsp vanilla or any flavor you like...rum, burbon, brandy get creative! (you can even divide and make several flavors in mixer cream the powder sugar & cream cheese together when well mixed add the melted chocolate and stir in flavoring of choice cover and place in fridge at least 45 minutes I take a spoon of mix and roll into a ball with gloved hands then roll in nuts or any topping of your choice. item not reviewed by moderator and published
Ok, I just got done making these for my company christmas party... I have attempted truffles before and now I remember why I don't do them more often! First off, you don't need it, BUT a melon baller really does help VS the 2spoon technique,it's challenging to "ball" them once they have firmed up. Yes they melt, but they don't reform. Also when you are making the semi-sweet glaze, make sure you have a good working candy thermometer, I opted not to use the whole "heating pad" technique as it seemed fussy, half way through I found out how it would help.. I wanted the "snap" of the outer shell. My thermometer crapped out, couldn't find the right temp for my chocolate, so then it was melting the ganache, and it was difficult to adhere my toppings too because my chocolate was melting!!! Grrr!! I'm sure they taste great, but the recipie really does make it idiot proof if you (1) have the tools, and (2) follow it correctly for the first time! They weren't pretty, but they'll do! Good LUCK!! item not reviewed by moderator and published
great ingredients, followed all directions...followed by disaster item not reviewed by moderator and published
Very intense chocolate flavor. Messy to make and too much effort for the outcome. item not reviewed by moderator and published
Instead of brandy, I substituted Frangelico (a hazelnut liquor and didn't use quite as much. They were excellent. The funny thing was that I kept thinking they tasted very much like alcohol but everyone else (who didn't know alcohol was used thought they just had an intense chocolate flavor. Everyone loved them so much that I will probably have to make a bigger batch this year. item not reviewed by moderator and published
I've made several batches of these and they're always a hit! I've made them with blackberry brandy, merlot wine, southern comfort, and baileys--all of them were equally delicious. I can't wait to try malibu rum and amaretto! I've found that leaving the ganache center in the fridge over night makes the process a lot easier, so I always make a few batches a head of time. I've been thinking that it might be easier to put the ganache in a piping bag, let it cool in the fridge for a few hours, then just squeeze out some out onto a parchment paper lined cookie sheet and put them in the fridge until they're completely cooled. I haven't tried this yet, but it's worth a shot! item not reviewed by moderator and published
The taste was devine! The process took 4 hours and was probably the hardest thing I ever made. I had a lot of trouble making the balls with a mellon baller and using the ice cream scoop for the outside. The heating pad was a disaster so I finally put over simmering hot water off the stove. I found that the chocolate coating once it starts to set up won't adhere to the ganash center. The taste was worth the effort. Next time I will change: Use 2 spoons to make the ganash centers. Use a chocolate 2 prong fork for dipping. I used Ghiradelli chocolate which was fabulous. The recipe is great, the execution is an easy fix. item not reviewed by moderator and published
is it normal that i followed this exactly and my center wont harden for that 1hour of refrigeration? i moved them to the freezer for the passed hour..still not hard..any ideas?? item not reviewed by moderator and published
I made this recipe EXACTLY as stated, but my truffles wouldn't hold the chocolate coating. I'd roll them in the ice cream scoop, and the inside part would just melt and none of the chocolate coating stuck. I ended up rolling the last half of them in the nut/cocoa/coconut coating without even bothering to dip them in the coating. The toppings stuck just fine, but these are a mess to eat because they're so soft. I was looking for something with a firm outside. item not reviewed by moderator and published
These truffles are delicious and super easy! I like to make them for Christmas gifts. You can put them in decorative tins and customize what you roll them in for each person you give them too. The brandy is especially great in the winter but you can substitute extracts (for kids/summer) or other liquors (like Bailey's). Using gloves definitely helps! I put my truffles in the freezer to harden. Then, I roll them into shape and use the heat from my hands to melt that outer layer. Then I roll it directly in the toasted coconut, nuts, or coco. I don't think you need the extra layer of chocolate and it saves some time and chocolate. item not reviewed by moderator and published
Do you think instead of brandy that you can use coffee??? i dont see why not, im sure it would be good to. item not reviewed by moderator and published
we are soing a variation of this recipie in one of my classes and my group split the simi sweet with white chocolate so it is a swirl it taste soooooo good try it out this way item not reviewed by moderator and published
These are a wonderful little treat! Thanks to Alton for such a wonderful recipe! Who would have thought that these little pieces of heaven were so easy to make?! I am just glad that my first batch was being taken to work for my guinea pigs to taste test or else I would have eaten them all myself! I split the recipe into 4 and used amaretto in one portion, Bailey's in another and Creme de Menthe in another. The last portion was left plain but got a cocoa poweder coating. I also tried a batch using Alton's chocolate ganache recipe...those ones got cashews, pistachios, coconut and peanut butter coatings. My husband and I made do without a melon baller (so some were smaller than others), but using the heating pad worked well to keep the coating melted. I would suggest having a helper when you make these...it'll go much more smoothly with another set of hands. item not reviewed by moderator and published
I made these using a cheap bottle of amaretto, and they were incredibly amazing. I used bittersweet chocolate for the inside and rolled them in semisweet for the outside. I need to learn to somehow make the outer chocolate more smooth though, then people would surely think they are professionally made. item not reviewed by moderator and published
Ive made it a couple of times and it always turns out incredible...everybody loooves these truffles. I've made alterations to the recipe though...instead of brandy you can use Baileys, or Grand Marnier, or even mint extract...probably any kind of extract that tastes good with chocolate will do the trick. item not reviewed by moderator and published
For those few who simply don't care for the taste of alcohol in their food can anyone suggest something to take the place of Brandy? I can't get used to the bitter taste of the alcohol in my chocolates plus I have friends who don't drink or care for alcohol at all....... Wish an option for replacing alcohol had been offered. item not reviewed by moderator and published
I've been making this recipe for years with raves from all my chocoholic co-workers and family. It take a few hours to complete, but as Alton has stated "your patience will be rewarded". I double the liquor portion and compared to what you will spend at Godiva for 36 liquour truffles you spend about 1/3 the price! Better yet they're fresh and you add whatever you like. Definitely use the powder-free latex gloves for rolling the truffles smooth and use a dipper that drains excess chocolate from the bottom when coating. Also, I microwave the chocolate for the outside shell and start dipping when the temp is around 90 degrees. Well worth the effort and an easy way to make friends fast! item not reviewed by moderator and published
So we were having a party, and I wanted to make truffles. I found several recipes, and tried a couple of them, but this was by far the best and easiest to make and roll. Naturally, I did tweak it a little. First, I omitted the brandy. Second, I used a double boiler and not a heating pad for the chocolate coating. Third, I let my ganache sit overnight (not just for an hour), scooped it the next day, put the balls in the fridge for 2-3 hours, rolled them to smooth them, and then dipped them (if you have to put them back in the fridge after you roll and smooth them, this isn't the crisis that Alton makes it sound like--none of the chocolate cracked.) I also used a spoon and a fork (the fork was used to lift them, not spear them.) I loved the combination of butter, cream, and chocolate, and the corn syrup is what I think really held it together. I made four different kinds (it was a week-long process with all of that chocolate!), and tweaked them as needed. For raspberry, I added a single packet of raspberry cocoa and then a little raspberry extract to taste. For mint, I found mint chocolate chips, and I used half of those, and half of the regular chocolate. It makes a delicious Andes Candies-tasting confection. For mocha, I used instant coffee but it didn't make it coffee-ish enough, so I added some actual coffee grounds, too (again, to taste.) You'd think you'd taste the grounds themselves in the ganache, but it wasn't a big deal. It didn't change the texture, and it gave them a really delicious mocha taste. Maybe I'll try brewing the coffee beforehand next time, but this worked in a pinch. The fourth kind was just regular chocolate. Also, be willing to splurge on the chocolate (and try to go for bittersweet instead of semisweet...especially for the coating. It makes a huge difference.) The better the chocolate, the better the truffles. And I've had nothing but rave reviews one these! item not reviewed by moderator and published
One of my favorite recipes. Love Alton Brown! item not reviewed by moderator and published
OH MY GOD!!! BEST CHOCOLATES EVER, move over Lindt!!!! I have been wanting to make truffles since forever and as a big fan of Alton's I thought, hey I'll give this recipe a shot. Well, as the only choco lover in my family I have been pigging out on these little chocolate JEWELS all on my own, hey it is the holidays after all!!! If you are looking for something easy and delish give it a go. What I did was put a little more cream and a little less liquor, I didn't have grand marnier so I used triple sec which was just as nice! Also, I didn't have a melon baller and mine are in odd shaped balls. I think the best thing to use would be a very small ice cream scoop that come in very small sizes and many chefs use it to form their cookie dough into balls when making cookies, you know the kind where you press on a lever and it releases the balls??? Yap, will be making these again and again!!! item not reviewed by moderator and published
While making the ganache was EXTREMELY easy (like others, I used only 1 tbsp. of brandy), my melon baller did not work for scooping the truffles. I couldn't get the ganache out of the melon baller! Luckily I had a small cookie scoop that has a handle release, so I used that, and they were a little bigger than I expected, but it worked. I'm sure Alton's melon baller was of a higher quality, maybe that would have made a difference. This was a minor speed bump. The biggest issue I had was the melted chocolate for the coating. I kept the chocolate coating at 92-93 degrees, but for some reason, the balls of ganache would just stick to the coating on the sides of the ice cream scoop! I couldn't get them to roll around, so I just ended up using my hands to cover them with chocolate... messy, but effective (and I had delicious fingers afterwards). I think I'll try some of the chocolate coating chips that you get at craft stores next time, perhaps they will work better. Overall, the taste was REALLY great, my husband and mother got them for Christmas presents and enjoyed them immensely! item not reviewed by moderator and published
These truffles are easy to make and a great gift idea. I did make a few alterations to Alton's recipe. I used dark chocolate for the truffle, milk chocolate for the outside coating and omitted the brandy. Truffles don?t need alcohol. It does get a little messy but worth the effort. item not reviewed by moderator and published
Instead of the brandy, I substituted Kahlua, and these ended up tasting like bittersweet chocolate. and that's it. Like plain cocoa with no sweetness WHAT so ever. VERY DISAPPOINTING, considering how long it took. Can't believe how bad they taste. item not reviewed by moderator and published
Use latex gloves for shaping the balls. For coating, use dark cocoa candy coating found @ crafts stores etc. No need to temper etc. When coating truffles, regardless of using candy coating or temporing, make sure to use a lot of chocolate as this will keep the chocolate an even 92 degrees. When the chocolate coating becomes low, don't be afraid to add more and just keep melting. When chilling, use metal pans - they chill the balls through & through. This is the top secret to ensuring the balls will keep there shape. Here's the rest of my tips: Day 1: Make the centers and chill for 2-3 hours (needs closer to 3 hours). Once the chocolate is chilled to a airy, mousse consistency form into 1/2 in balls with a teaspoon. Drop these imperfectly formed balls onto a metal cake plate, cover & chill over night. They will be sticky and difficult to manage. That's ok. The goal isn't a beautiful little ball, rather a workable shape that chills faster & will be easier to manipulate in the morning. Day 2: Wearing latex gloves, take the chilled balls & push them into shape (they'll be quite hard). It's like forming clay. Using the warmth of your hands, roll into shape. Be sure to wipe your gloves between shaping with a dry paper towel. Return shaped balls to metal cake pan & chill until very firm (about 6 hours or overnight) Take out of fridge & let sit about 30 minutes (don't let them come to room temp. as they'll melt when added to coating). The goal here is cold enough to coat but not so cold as to crack the coating while setting. Heat the coating and begin dipping. I pipe white chocolate in a swirly pattern on top using a ziplock bag with an end snipped b/c I think the nuts etc is too overwhelming. item not reviewed by moderator and published
alcohol is not necessary for truffles! You can even make these simpler with just 2 parts chocolate to one part heavy cream. Just heat the cream until it is almost bubbling, then pour it over the chocolate in a bowl. Stir, let cool until firm, then scoop and roll it into balls in your hands. Roll the balls in cocoa powder. Easy as pie! Or truffles. No alcohol necessary. If you want to have fun with the flavors, you can put spices into the cream as you heat it-- let it steep like a tea and then strain the spices out, if they're not ground. item not reviewed by moderator and published
so i have decided to make these for gift bags for work, but im only 19 and cant buy alcohol. Do you think its nessacery for it or what is a good substitute for it??? item not reviewed by moderator and published
I've made these not only during the holidays, but year round. Fantastic dessert, or a little gift, anytime... Always a hit, regardless of the occasion. item not reviewed by moderator and published
I've made this several times for friends, families and office treats and always gotten rave reviews. Lately I've switched out the brandy for and equal measure of amaretto, which I find is a more mellow flavor but still highlights the chocolate nicely. Wonderful recipe. item not reviewed by moderator and published
These look professionally made and taste great. I do have to say that the brandy flavor is a little too strong for my taste, I would suggest using less than what the recipe calls for. I did not have any problems with the recipe. I did however make pretty nice looking balls with the melon ball cutter that I did not need to shape them by hand. Coated them with pistachios, pecans, almonds, and confectioners sugar (did not have cocoa powder on hand). They definitely make beautiful gifts. I will be using them as party favors. item not reviewed by moderator and published
i did not use the brandy flavoring since this was for work but it came out awsome sooooo easy to make also i made a mistake and added semisweet to the mix but I think that it came out better then i used semisweet for the coating overall it was awsome and everyone was asking for the recipe item not reviewed by moderator and published
I'm not sure why some said this was a mess and hard to make. I didn't follow the time frame since I constantly multitask. First, I split the chocolate into 2 bowls. One to add brandy, the other without it. I put the "bowls" in the refrigerator and it was approx 2 hours before I removed the. The consistency was good, however, dinner was then ready to eat so the chocolate sat out for about 1/2 hour before I got to "scoop" the chocolate. Back into the refrigerator they went...maybe 3/4 of an hour. They were a bit hard to work with, so I washed dishes and by the time I was done, the chocolate balls were ready to be shaped perfectly & smothered in cocoa, toasted coconut...I was nervous since I've never made anything like this before. EASY, EASY, EASY. If the chocolate gets too hard, let it sit out and warm up...then make the little balls. If the chocolate is too soft, put it back into the refrigerator to harden up. What could be simpler! Oh, and a little hint...run your hands under cold water for a bit so the chocolate won't melt so quick. Do this after every few balls you roll and you won't be disappointed (of course get all the chocolate off before starting again). If you want really good truffles, spend the money on really good chocolate! You really do get what you pay for when it comes to chocolate. item not reviewed by moderator and published
Pernigotti worked amazing in this! I found some online at ChefShop. They only have a 1 Kilo bag, but it's a great price (way better then Williams/Sonoma) I also used balsamic in half of the recipe instead of brandy, which worked great. I love balsamic, and with a side of fresh cherries, it makes it a new twist on a classic! item not reviewed by moderator and published
While its true that the ganosh is difficult to work into perfect balls, the end product tastes amazing. My gf got me truffles for Moonstruck for Vday, and I made her these. We both agreed these were much beter. (moonstruck is still fine). item not reviewed by moderator and published
I don't know what I did wrong (I followed this stupid recipe EXACTLY) and after refrigerating for a couple of hours, then freezing for a few more hours, the stupid truffle "balls" (more like puddle-lumps) are still too soft and sticky to roll into anything and dip. I tried anyway and only succeeded in burning my fingers and liquidating the centers. Too much of a pain to bother trying again. Definite failure. item not reviewed by moderator and published
I made these as a Valentine's Day treat for my boyfriend and my family. I used dark chocolate (instead of semi-sweet) with almond liquor and coated them in white chocolate and lightly rolled them in a sweetened cocoa mixture. They came out beautifully! They literally melt in your mouth! My boyfriend and my family prefer bitter dark chocolate to sweeter chocolate, so this recipe was perfect with a few switches. They are so simple to make and would make a perfect host/hostess gift for parties as well. item not reviewed by moderator and published
The filling for the truffles was VERY soft and hard to keep from melting in my hands. Perhaps I should have kept the mixture in the refrigerator for longer. I froze my balls before coating them in chocolate. I did not use a heating pad. I used a double boiler instead. I flavored mine with 2 tablespoons of Bailey's Irish Cream and the taste was delicious. item not reviewed by moderator and published
I love chocolates truffles are my favorite! Now I know how easy these are I'll never buy a $6 truffle again! I made a practice batch 1st, exactly by the recipe (which I reccommend), then I made 7 or 8 other batches with different flavors (raspberry, coconut, orange...). I gave them out as Christmas gifts and EVERYONE loved them, and 6 people offered to BUY more!!!! By the way, wearing the gloves are a must!! Good Luck! item not reviewed by moderator and published
I am a huge AB fan and I couldn't resist this recipe. It was very very good but it would be better with a couple of modifications. It may be just me, but I found the alcohol flavor to be a little too strong. I think a little less would help a lot. Also, Grand Marnier makes an excellent modification, as does framboise. Definitely try this recipe! item not reviewed by moderator and published
I made these for New Years and they were a huge hit! Everyone could not believe how professional they tasted! I highly recommend this recipe. And if your not looking for a bold liquor taste or if kids will be eating these too, use half of what recipe calls for (1/8C). But we all loved it's great flavor. This will be my go to recipe for a truffle base. item not reviewed by moderator and published
I had the best time making these truffles! I never have laughed at myself so much while baking. Be prepared to be messy or it may just be me. So here is the synopsis of what happend. I didn't want to use alcohol so I used Jam instead...did a little research and found out to replace the alcohol with 2 Tbsp of raspberry jam. Great concept but it did make the smoothness of the chocolate become lumpy...and well honestly I got tired of stiring. Maybe melting the jam prior would work. So then I put on my gloves and got to work...well the gloves just didn't cut it. So I took them off and worked with my bare hands. Which would have worked out well if I didn't have 6 different coatings ready and waiting. I have to say maybe I am just not skilled when it comes to "melon balling" the first one came out pretty and round but then after that I had to shape them myself...no biggie. Well then once the chocolate had melted for the outercoating, I tried the icecream scoop method and well that was a whole other ball of treats for me. The truffle would roll around correctly in the right amount, the chocolate was burning my fingers (hee hee), so I stuck a kabob spear and just tired to do my best. Anywho, in the end I can honestly say I would never do this again, I have much more respect for candy makers, and all in all they taste great!!! item not reviewed by moderator and published
Not sure why some of the previous posters had difficulty with this. If you follow the directions (down to the specific equipment, i.e. GLASS bowls and finely chopped chocolate) the recipe works beautifully. Ganache purists aside, this is an easy truffle recipe for gift-giving...as this is my first time as a truffle maker. I have cooking experience, but no candy-making know-how. I used Tia Maria instead of the brandy and I had 6 oz. bittersweet and 4 oz. semi sweet. Use the Pampered Chef small cookie scoop instead of a melon baller and the balls come out quickly and easily. After the heat of the hand glazes the truffles upon rolling, I dip immediately into sifted cocoa powder...I don't bother with the secondary chocolate coating. item not reviewed by moderator and published
This recipe sounded like it would work well but, in my humble opinion, it did NOT! Everything went fine until I got to the second chocolate melting. First of all, I used a good old double boiler......I don't know what he was thinking with the heating pad thing. Second of all, I had much difficulty with dipping the not-super-round truffles into the warm chocolate and then into the powdered coatings. The whole experience just turned into a big chocolatey mess! But, the biggest mishap of this whole recipe was the fact that Alton's recipe called for chocolate to be mixed with melted butter instead heated heavy cream. Chocolate ganache is not made with butter.....cream all the way! If you want a good recipe for truffles then use Ina Garten's....she knows her stuff! item not reviewed by moderator and published
These are to-die-for. I followed the instructions exactly and these turned out perfect. I read a few reviews where there were problems with the tempering...a few suggestions. Make sure when you cut up the chocolate to put in bowl over heating pad that the chocholate is cut up very FINE and it will melt easier. It does take a while, but melts beautifully. I would turn my heating pad knob up or down a notch to keep heat consistent. When the chocolate is melted to the right temp it will be the perfect consistency to coat an ace cream scoop...which worked perfect for me. I used toasted coconut, chopped hazlenuts, cocoa powder, cocoa powder with cayenne pepper, powdered sugar, finely chopped crystalized ginger and coarse red sugar. I will make these all year around for gifts or just a special treat for myself! Thanks Alton. This is amazing, just like ALL your recipes. I know I can always trust that your recipe will be great. item not reviewed by moderator and published
I entered these at the last minute into a local Chocolate night of tasting and took 2nd place... Would have taken 1st place if I would have brought something along to plate them with instead of the plastic container. Got zero points for presentation and only lost by a few points. item not reviewed by moderator and published
I made this for a friend's birthday, and he LOVED them. Instead of brandy, I added a few drops of raspberry liquor. Delicious. item not reviewed by moderator and published
I never write comments, but I felt these deserved one! and it's long.... I don't know what the nay-sayers are talking about. These were great. A few adjustments I made along the way that were helpful - I made these over a few days. I think the refrigeration tiime is important to keep these firm while you work with them. By taking it slower, I didn't feel like rushing to the next step when they perhaps werent firm enough. I also put them in the freezer for about 15 minutes while I melted the chocolate to coat them. I just used a stainless steel bowl over hot water to melt and keep the chocolate warm, and dropped each ball into it (the ice cream scoop thing didn't work for me) and used a fork to coat them and lift them out (I gave them a good few "shakes" to remove the excess) . I didn't experience ANY of the problems the others talked about. I also used 1/4 cup Kahlua for the flavoring and could barely taste it, and I'm not a big drinker - so I guess it's up to personal taste on that one. Lastly, I don't like the idea personally of coating the truffles in cocoa from past experience - so after coating a few in the chocolate and after they set, I drizzled some dark chocolate over them and they looked superb (contrast with the milk chocolate I used to coat them). The different coatings - coconut, almonds, chocolate - very attractive. I am taking these as a hostess gift tonight at a friends for dinner, and my husband accused me of trying to steal the show - they looked that nice! item not reviewed by moderator and published
I made these in several flavors coffee, key-lime, amaretto, coconut, orange, english toffee, and others. I used flavoring oils instead of liquor. I picked them up from AnOccasionalChocolate.com. I even got a 30mm scoop from there that has a slider to loosen the ball. My guest were saying "you made that" A lot of fun. item not reviewed by moderator and published
I make these truffles and give them away as gifts, everyone is always so surprized that the truffles are homemade! This is a great recipe! AB does it again!! item not reviewed by moderator and published
This is the only truffle recipe I'll ever use again! It's absolutely perfect and I get consistently good results. I don't care for brandy, so I've substituted Irish cream or creme de menthe. I plan on trying amaretto and coffee liqueur as well. I really think you could add any flavor you like and it would always be perfect. item not reviewed by moderator and published
I've not done this recipe yet but offer a tip: I don't know if anyone has seen the tiny little pots that might come with a slow cooker / crockpot -supposedly they're for fondue- but I've consistently and with success used one of those for melting chocolate and maintaining it in liquid form for dipping. I have only had the chocolate seize once and that's easy to fix with the addition of fat from say a vegetable oil or perhaps melted butter. I used the veggie oil but recommend making sure it's very light. Heavier oil like olive oil makes the chocolate taste cheap. item not reviewed by moderator and published
So, I always wanted to try to make truffles, but never found a recipe I liked. I enjoy Alton's show, so decided to follow this recipe for Valentine's Day for my job. This was a big hit and everyone loved it! (even those that don't like chocolate). The taste was really rich! I couldn't find Dutch process cocoa powder, so I just used Organic Cocoa powder. Oh yeah, and i forgot to add the butter in the first melting of the chocolate, BUT, it turned out great anyways! item not reviewed by moderator and published
This recipe is a good base for making your own tasty truffles. If you follow the recipe to a T, you'll get a nice treat. Next time I'm going to try Malibu coconut rum instead of brandy and white chocolate instead of the semisweet/bittersweet, then roll it in lightly toasted coconut... YUM! For those concerned about alcohol in the candy, this is not intended for children, however if you are allergic to alcohol, you can try to cook the brandy prior to putting it in the chocolate. item not reviewed by moderator and published
My husband and I made these truffles for Valentine's Day. It was so easy. The only thing we did differently was substitute Grand Marnier for the brandy.......amazing chocolatety goodness! Thanks, Alton. item not reviewed by moderator and published
Warning...cut back on the brandy. The taste was incredibly overpowering, making the truffles practically inedible. I also had a very hard time removing the mixture from the melon baller. The truffles did look fabulous though and I will attempt to make them again with some adjustments...once I get a few hours of free time. item not reviewed by moderator and published
The overall taste was there. The non-alcoholic ones were great. I know my liquors and the 1/4 cup brandy was a BIT MUCH. I will probably reduce it to about 4-5 tablespoons next time. Its kinda like eating a ball of chocolate brandy, rather than a truffle with a hint of brandy flavor. Other than that they were wonderful. I think I will do them again then jsut coat them with white chocolate for a cool color contrast. item not reviewed by moderator and published
The first batch I made, I intended for them to be Christmas gift...ENNNH! My husband made quick work of them (must admidt, I helped a little) I used Grand Marnier in the first batch. The next batch I used raspberry liquor...the 3rd batch I used Frangelico. All rated extremely high on the flavor register. I dipped all in melted white chocolate and drizzled a dark chocolate design on the top to identify the flavors. This the best truffle recipe I've tried, and I've tried a few. I think the addition of the corn syrup is what gives the centers the lovely creamy consistency. I don't have a heating pad, so tempered my chocolate in a double boiler...worked great. Will be making these for Valentine's! item not reviewed by moderator and published
it was really great i thought i took the recipe home last night and made it it was really delicious. item not reviewed by moderator and published
I got tired of shaping the truffles, so I spread some of the ganache onto a cracker crust, sprinkled some cocoa over, let stiffen, and then served it as a dessert with creme anglaise. mmm For the truffles, I added some Gighardelli mint chocolate to the coating chocolate. item not reviewed by moderator and published
These truffles were DELICIOUS!! I wish I doubled the recipe!! I followed the recipe, minus the heating pad. I followed other readers suggestions and heated half of the dipping chocolate, removed pot from double boiler and added the remainder of chocolate. I didn't try the ice cream scooper method of dipping, I used a wooden skewer to dip the truffles. They have a long shelf life, ours tasted amazing even after two weeks!!! item not reviewed by moderator and published
Love the method, and the result. Made a batch for my honey's b-day and then decided to make them for holiday gifts instead of baking. Talk about raves! There's definitely latitude to play with the ganache flavors and proportions. I made AB's recipe straight plus 3 other varieties; balsamic orange w/Grand Marnier, cinnamon espresso w/rum, & creme de menthe. Notes: 1) Wearing gloves is very helpful both for shaping and coating 2)Tempering was more forgiving than I expected considering I don't have a heating pad. That said I definitely want one to streamline future truffle production for less fuss with achieving & maintaining temp. It's kind of a messy (or I am), so the heating pad will need protection. item not reviewed by moderator and published
Sorry, I can't post my review because this web site fails to tell me which word is considered offensive. item not reviewed by moderator and published
The recipie is delicious and lends itself well to being flexible, but once the mixture cools it's a little hard to work with--the outside just melts and the inside stays firm. I haven't done a lot of chocolate work before so this just might be how it is. My truffles ended up being kind of homely, but no one complained. item not reviewed by moderator and published
We made two batches of the ganache, which taste incredible! But after an hour on the heating pad the chocolate wasn't melted. I put it over simmering water for a minute and it shot up to 105 in a flash. Even at that temperature, it is so thick there is no way to "roll" it around an ice cream scoop. Pushing it with my finger completely ruined the shape of the ball. Any suggestions? item not reviewed by moderator and published
AB does it again! item not reviewed by moderator and published
I am now the King of Truffles. I have made these beauties twice, and ev eryone raves about them. I even sent some FedEx to a friend on the coast, and she about melted. Thanks Alton item not reviewed by moderator and published
These are the most amazing truffle ever. My wife Carey loves truffles and could not believe how amazing these are. Alton is god! item not reviewed by moderator and published
If you are looking for the perfect chocolate experience, than this is the ONE! I promise that you'll never find any other chocolate deseert better! item not reviewed by moderator and published
Nearly fool-proof recipe. I used coffee instead of liqueur and it still turned out fantastic. item not reviewed by moderator and published
I was really disappointed with the outcome. I'm a regular baker and after making them, I'd have to say that this was my least favorite recipe. I read the reviews and got excited about trying it out, but it was a total let down. item not reviewed by moderator and published
This recipe was great at my dinner party everyone loved it ..... item not reviewed by moderator and published
I've made these truffles for 3 Christmases now. My family and friends RAVE about them! I make 9 double-batch recipes, each with a different liquor and coating. I use a chopstick to dip the ball into the melted chocolate, and a gloved finger to evenly distribute the chocolate over the ganache ball. It works like a charm! I melt the 1/2 the chocolate over a double boiler, turn off the heat, and add the rest of the chocolate, stirring to melt. I don't use a thermometer, and it always turns out well. If it starts to harden up, I just turn on the heat for a couple of minutes. item not reviewed by moderator and published

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