Chocolate Truffles

Total Time:
3 hr 25 min
50 min
2 hr 30 min
5 min

30 to 35 truffles

  • 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

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 - ?? 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

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