Chocolate Truffles

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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.

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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.

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I love chocolates truffles are my favorite! Now I know how easy these are I'll never buy a $6 truffle again! I made a practice batch 1st, exactly by the recipe (which I reccommend, then I made 7 or 8 other batches with different flavors (raspberry, coconut, orange.... I gave them out as Christmas gifts and EVERYONE loved them, and 6 people offered to BUY more!!!! By the way, wearing the gloves are a must!! Good Luck!

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I am a huge AB fan and I couldn't resist this recipe. It was very very good but it would be better with a couple of modifications. It may be just me, but I found the alcohol flavor to be a little too strong. I think a little less would help a lot. Also, Grand Marnier makes an excellent modification, as does framboise. Definitely try this recipe!

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I made these for New Years and they were a huge hit! Everyone could not believe how professional they tasted! I highly recommend this recipe. And if your not looking for a bold liquor taste or if kids will be eating these too, use half of what recipe calls for (1/8C. But we all loved it's great flavor. This will be my go to recipe for a truffle base.

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I had the best time making these truffles! I never have laughed at myself so much while baking. Be prepared to be messy or it may just be me. So here is the synopsis of what happend. I didn't want to use alcohol so I used Jam instead...did a little research and found out to replace the alcohol with 2 Tbsp of raspberry jam. Great concept but it did make the smoothness of the chocolate become lumpy...and well honestly I got tired of stiring. Maybe melting the jam prior would work. So then I put on my gloves and got to work...well the gloves just didn't cut it. So I took them off and worked with my bare hands. Which would have worked out well if I didn't have 6 different coatings ready and waiting. I have to say maybe I am just not skilled when it comes to "melon balling" the first one came out pretty and round but then after that I had to shape them myself...no biggie. Well then once the chocolate had melted for the outercoating, I tried the icecream scoop method and well that was a whole other ball of treats for me. The truffle would roll around correctly in the right amount, the chocolate was burning my fingers (hee hee, so I stuck a kabob spear and just tired to do my best. Anywho, in the end I can honestly say I would never do this again, I have much more respect for candy makers, and all in all they taste great!!!

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Not sure why some of the previous posters had difficulty with this. If you follow the directions (down to the specific equipment, i.e. GLASS bowls and finely chopped chocolate the recipe works beautifully. Ganache purists aside, this is an easy truffle recipe for gift-giving...as this is my first time as a truffle maker. I have cooking experience, but no candy-making know-how.

I used Tia Maria instead of the brandy and I had 6 oz. bittersweet and 4 oz. semi sweet.

Use the Pampered Chef small cookie scoop instead of a melon baller and the balls come out quickly and easily.

After the heat of the hand glazes the truffles upon rolling, I dip immediately into sifted cocoa powder...I don't bother with the secondary chocolate coating.

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This recipe sounded like it would work well but, in my humble opinion, it did NOT! Everything went fine until I got to the second chocolate melting. First of all, I used a good old double boiler......I don't know what he was thinking with the heating pad thing. Second of all, I had much difficulty with dipping the not-super-round truffles into the warm chocolate and then into the powdered coatings. The whole experience just turned into a big chocolatey mess! But, the biggest mishap of this whole recipe was the fact that Alton's recipe called for chocolate to be mixed with melted butter instead heated heavy cream. Chocolate ganache is not made with butter.....cream all the way! If you want a good recipe for truffles then use Ina Garten's....she knows her stuff!

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These are to-die-for. I followed the instructions exactly and these turned out perfect. I read a few reviews where there were problems with the tempering...a few suggestions. Make sure when you cut up the chocolate to put in bowl over heating pad that the chocholate is cut up very FINE and it will melt easier. It does take a while, but melts beautifully. I would turn my heating pad knob up or down a notch to keep heat consistent. When the chocolate is melted to the right temp it will be the perfect consistency to coat an ace cream scoop...which worked perfect for me. I used toasted coconut, chopped hazlenuts, cocoa powder, cocoa powder with cayenne pepper, powdered sugar, finely chopped crystalized ginger and coarse red sugar. I will make these all year around for gifts or just a special treat for myself!

Thanks Alton. This is amazing, just like ALL your recipes. I know I can always trust that your recipe will be great.

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I entered these at the last minute into a local Chocolate night of tasting and took 2nd place... Would have taken 1st place if I would have brought something along to plate them with instead of the plastic container. Got zero points for presentation and only lost by a few points.