Chocolate Truffles

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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.

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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!

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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.

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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.

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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??

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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.

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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.

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Do you think instead of brandy that you can use coffee??? i dont see why not, im sure it would be good to.

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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

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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.