Chocolate Truffles

Recipe courtesy Alton Brown, 2004

Show: Good EatsEpisode: Art of Darkness III

Rated: 5 stars out of 5Rate itRead users' reviews (106)

RECIPE
COMMENTS & REVIEWS(106)

Cook Time:
5 min
Level:
Intermediate
Yield:
30 to 35 truffles

Times:

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

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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

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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Comments & Reviews

recipe Chocolate Truffles
lisa newton, NJ 03-16-2009
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Excellent and very VERY easy to make...
Rated: 5 stars out of 5

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. Read more
recipe Chocolate Truffles
Megan Bremertin, WA 02-20-2009
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Yummy
Rated: 4 stars out of 5

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!Read more
recipe Chocolate Truffles
tom asheville, NC 02-15-2009
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Awesome
Rated: 5 stars out of 5

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). Read more
recipe Chocolate Truffles
Molly Murfreesboro, TN 02-14-2009
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AWFUL!
Rated: 1 stars out of 5

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.Read more
recipe Chocolate Truffles
Megan Indianapolis, IN 02-07-2009
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store bought just doesn't compare
Rated: 5 stars out of 5

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. Read more
recipe Chocolate Truffles
alex ames, IA 02-06-2009
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pretty good, but i've made better
Rated: 4 stars out of 5

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.Read more