Chocolate Truffles

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I made this for a friend's birthday, and he LOVED them. Instead of brandy, I added a few drops of raspberry liquor. Delicious.

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I never write comments, but I felt these deserved one! and it's long....
I don't know what the nay-sayers are talking about. These were great. A few adjustments I made along the way that were helpful - I made these over a few days. I think the refrigeration tiime is important to keep these firm while you work with them. By taking it slower, I didn't feel like rushing to the next step when they perhaps werent firm enough. I also put them in the freezer for about 15 minutes while I melted the chocolate to coat them. I just used a stainless steel bowl over hot water to melt and keep the chocolate warm, and dropped each ball into it (the ice cream scoop thing didn't work for me and used a fork to coat them and lift them out (I gave them a good few "shakes" to remove the excess . I didn't experience ANY of the problems the others talked about.
I also used 1/4 cup Kahlua for the flavoring and could barely taste it, and I'm not a big drinker - so I guess it's up to personal taste on that one.
Lastly, I don't like the idea personally of coating the truffles in cocoa from past experience - so after coating a few in the chocolate and after they set, I drizzled some dark chocolate over them and they looked superb (contrast with the milk chocolate I used to coat them. The different coatings - coconut, almonds, chocolate - very attractive.
I am taking these as a hostess gift tonight at a friends for dinner, and my husband accused me of trying to steal the show - they looked that nice!

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I made these in several flavors coffee, key-lime, amaretto, coconut, orange, english toffee, and others. I used flavoring oils instead of liquor. I picked them up from AnOccasionalChocolate.com. I even got a 30mm scoop from there that has a slider to loosen the ball. My guest were saying "you made that" A lot of fun.

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I make these truffles and give them away as gifts, everyone is always so surprized that the truffles are homemade! This is a great recipe! AB does it again!!

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This is the only truffle recipe I'll ever use again! It's absolutely perfect and I get consistently good results. I don't care for brandy, so I've substituted Irish cream or creme de menthe. I plan on trying amaretto and coffee liqueur as well. I really think you could add any flavor you like and it would always be perfect.

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I've not done this recipe yet but offer a tip:

I don't know if anyone has seen the tiny little pots that might come with a slow cooker / crockpot -supposedly they're for fondue- but I've consistently and with success used one of those for melting chocolate and maintaining it in liquid form for dipping. I have only had the chocolate seize once and that's easy to fix with the addition of fat from say a vegetable oil or perhaps melted butter. I used the veggie oil but recommend making sure it's very light. Heavier oil like olive oil makes the chocolate taste cheap.

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So, I always wanted to try to make truffles, but never found a recipe I liked. I enjoy Alton's show, so decided to follow this recipe for Valentine's Day for my job. This was a big hit and everyone loved it! (even those that don't like chocolate. The taste was really rich! I couldn't find Dutch process cocoa powder, so I just used Organic Cocoa powder. Oh yeah, and i forgot to add the butter in the first melting of the chocolate, BUT, it turned out great anyways!

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This recipe is a good base for making your own tasty truffles. If you follow the recipe to a T, you'll get a nice treat. Next time I'm going to try Malibu coconut rum instead of brandy and white chocolate instead of the semisweet/bittersweet, then roll it in lightly toasted coconut... YUM! For those concerned about alcohol in the candy, this is not intended for children, however if you are allergic to alcohol, you can try to cook the brandy prior to putting it in the chocolate.

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My husband and I made these truffles for Valentine's Day. It was so easy. The only thing we did differently was substitute Grand Marnier for the brandy.......amazing chocolatety goodness! Thanks, Alton.

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Warning...cut back on the brandy. The taste was incredibly overpowering, making the truffles practically inedible. I also had a very hard time removing the mixture from the melon baller. The truffles did look fabulous though and I will attempt to make them again with some adjustments...once I get a few hours of free time.