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Chocolate Truffles Recipe

Chocolate Truffles

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Average Rating:

Total Reviews: 154

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  • on March 17, 2010

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    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.

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  • on March 17, 2010

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    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.

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  • on February 21, 2010

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    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.

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  • on February 12, 2010

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    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!

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  • on January 03, 2010

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    One of my favorite recipes. Love Alton Brown!

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  • on December 30, 2009

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    OH MY GOD!!! BEST CHOCOLATES EVER, move over Lindt!!!! I have been wanting to make truffles since forever and as a big fan of Alton's I thought, hey I'll give this recipe a shot. Well, as the only choco lover in my family I have been pigging out on these little chocolate JEWELS all on my own, hey it is the holidays after all!!! If you are looking for something easy and delish give it a go. What I did was put a little more cream and a little less liquor, I didn't have grand marnier so I used triple sec which was just as nice! Also, I didn't have a melon baller and mine are in odd shaped balls. I think the best thing to use would be a very small ice cream scoop that come in very small sizes and many chefs use it to form their cookie dough into balls when making cookies, you know the kind where you press on a lever and it releases the balls??? Yap, will be making these again and again!!!

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  • on December 26, 2009

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    While making the ganache was EXTREMELY easy (like others, I used only 1 tbsp. of brandy, my melon baller did not work for scooping the truffles. I couldn't get the ganache out of the melon baller! Luckily I had a small cookie scoop that has a handle release, so I used that, and they were a little bigger than I expected, but it worked. I'm sure Alton's melon baller was of a higher quality, maybe that would have made a difference. This was a minor speed bump. The biggest issue I had was the melted chocolate for the coating. I kept the chocolate coating at 92-93 degrees, but for some reason, the balls of ganache would just stick to the coating on the sides of the ice cream scoop! I couldn't get them to roll around, so I just ended up using my hands to cover them with chocolate... messy, but effective (and I had delicious fingers afterwards. I think I'll try some of the chocolate coating chips that you get at craft stores next time, perhaps they will work better. Overall, the taste was REALLY great, my husband and mother got them for Christmas presents and enjoyed them immensely!

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  • on December 23, 2009

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    These truffles are easy to make and a great gift idea. I did make a few alterations to Alton's recipe. I used dark chocolate for the truffle, milk chocolate for the outside coating and omitted the brandy. Truffles don?t need alcohol. It does get a little messy but worth the effort.

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  • on December 21, 2009

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    Instead of the brandy, I substituted Kahlua, and these ended up tasting like bittersweet chocolate. and that's it. Like plain cocoa with no sweetness WHAT so ever. VERY DISAPPOINTING, considering how long it took. Can't believe how bad they taste.

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  • on December 20, 2009

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    Use latex gloves for shaping the balls. For coating, use dark cocoa candy coating found @ crafts stores etc. No need to temper etc. When coating truffles, regardless of using candy coating or temporing, make sure to use a lot of chocolate as this will keep the chocolate an even 92 degrees. When the chocolate coating becomes low, don't be afraid to add more and just keep melting. When chilling, use metal pans - they chill the balls through & through. This is the top secret to ensuring the balls will keep there shape.

    Here's the rest of my tips:

    Day 1: Make the centers and chill for 2-3 hours (needs closer to 3 hours. Once the chocolate is chilled to a airy, mousse consistency form into 1/2 in balls with a teaspoon. Drop these imperfectly formed balls onto a metal cake plate, cover & chill over night. They will be sticky and difficult to manage. That's ok. The goal isn't a beautiful little ball, rather a workable shape that chills faster & will be easier to manipulate in the morning.

    Day 2: Wearing latex gloves, take the chilled balls & push them into shape (they'll be quite hard. It's like forming clay. Using the warmth of your hands, roll into shape. Be sure to wipe your gloves between shaping with a dry paper towel. Return shaped balls to metal cake pan & chill until very firm (about 6 hours or overnight

    Take out of fridge & let sit about 30 minutes (don't let them come to room temp. as they'll melt when added to coating. The goal here is cold enough to coat but not so cold as to crack the coating while setting. Heat the coating and begin dipping.

    I pipe white chocolate in a swirly pattern on top using a ziplock bag with an end snipped b/c I think the nuts etc is too overwhelming.

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