Chocolate Truffles

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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.

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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!

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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.

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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!

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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.

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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.

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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!!!

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absolutely fantastic. made me a hero with my family. especially with the kids

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Ooooooooooooooooooooooooohhh ,how I love me the chocolate!

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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.