Chocolate Truffles

Recipe courtesy Alton Brown, 2004

Show: Good EatsEpisode: Art of Darkness III

Rated: 5 stars out of 5Rate itRead users' reviews (124)

RECIPE
COMMENTS & REVIEWS(124)

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
Annie Menomonie, WI 03-17-2010
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so good!
Rated: 5 stars out of 5

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.Read more
recipe Chocolate Truffles
Marysia Escazu, SJ, AL 03-17-2010
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Excelent!!!
Rated: 5 stars out of 5

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.Read more
recipe Chocolate Truffles
kt Estacada, OR 02-21-2010
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Do we have to use Brandy? What else can be used.
Rated: 3 stars out of 5

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. Read more
recipe Chocolate Truffles
Mark Macedon, NY 02-13-2010
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Affordable decadence!
Rated: 5 stars out of 5

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. Well worth the effort and an easy way to make friends fast!Read more
recipe Chocolate Truffles
Becky West Lafayette, IN 02-12-2010
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A++!
Rated: 5 stars out of 5

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!Read more
recipe Chocolate Truffles
Diana Cincinnati, OH 01-07-2010
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Brazilian Twist on Chocolate Truffles
Rated: 5 stars out of 5

I tried this recipe, but it was much more difficult and required many more ingredients than Brazilian Chocolate Truffles... (called Brigaderio). This Recipe for Brigadeiro (Brazilian Chocolate Truffles) only needs three ingredients and is practically fool-proof (which is what busy mom's like I need!)Read more