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    You are in: Home / Recipes / Chocolate Truffles (From Alton Brown) Recipe
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    Chocolate Truffles (From Alton Brown)

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 20 mins

    50 mins

    2 hrs 30 mins

    Mrs. Flick's Note:

    I found this recipe on Foodnetwork.com. It is a recipe by Alton Brown. I haven't tried it yet but the reviews have me more than intrigued

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    Ingredients:

    Yield:

    truffles

    Units: US | Metric

    Directions:

    1. 1
      Place the 10 ounces of chocolate and butter in a medium size glass mixing bowl.
    2. 2
      Microwave for 30 seconds. Remove and stir, and repeat this process 1 more time. Set aside.
    3. 3
      Heat the heavy cream and corn syrup in a small saucepan over medium heat until simmering. Remove from the heat and pour the mixture over the melted chocolate mixture; let stand for 2 minutes.
    4. 4
      Using a rubber spatula, stir gently, starting in the middle of bowl and working in concentric circles until all chocolate is melted and mixture is smooth and creamy.
    5. 5
      Gently stir in the brandy. Pour the mixture into an 8 by 8-inch glass baking dish and place in the refrigerator for 1 hour.
    6. 6
      Using a melon baller, scoop chocolate onto a sheet pan lined with parchment paper and return to the refrigerator for 30 minutes.
    7. 7
      Place the cocoa powder, nuts, and/or toasted coconut each in its own pie pan and set aside.
    8. 8
      In the meantime, place the 8 ounces of chocolate into a medium mixing bowl which is sitting on top of a heating pad lined bowl, with the heating pad set to medium. Depending on the heating pad, you may need to adjust the heat up or down. Stirring the chocolate occasionally, test the temperature of the chocolate and continue heating until it reaches 90 to 92 degrees F; do not allow the chocolate to go above 94 degrees F. If you do, the coating will not have a nice snap to it when you bite into the chocolate. Once you have reached the optimal temperature, adjust the heat to maintain it.
    9. 9
      Remove the truffles from the refrigerator and shape into balls by rolling between the palms of your hands. Use powder-free vinyl or latex gloves, if desired.
    10. 10
      Dip an ice cream scoop into the chocolate and turn upside down to remove excess chocolate.
    11. 11
      Place truffles 1 at time into the scoop and roll around until coated.
    12. 12
      Then place the truffle into the dish with either the cocoa powder, nuts or coconut. Move the truffle around to coat; leave truffle in the coating for 10 to 15 seconds before removing.
    13. 13
      In the meantime, continue placing the chocolate-coated truffles in the cocoa or other secondary coating. After 10 to 15 seconds, remove the truffle to a parchment lined sheet pan.
    14. 14
      Repeat until all truffles are coated. Allow to set in a cool dry place for at least 1 hour; or store in an airtight container in the refrigerator. Truffles are best when served at room temperature.

    Ratings & Reviews:

    • on October 14, 2007

      55

      This recipe is fantastic. I have used it for all sorts of things. It is so basic, it can be changed to take on all sorts of flavors. I have a recipe that uses it as a filling for strawberries.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Chocolate Truffles (From Alton Brown)

    Serving Size: 1 (930 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 72.5
     
    Calories from Fat 60
    83%
    Total Fat 6.7 g
    10%
    Saturated Fat 4.2 g
    21%
    Cholesterol 8.4 mg
    2%
    Sodium 4.2 mg
    0%
    Total Carbohydrate 3.7 g
    1%
    Dietary Fiber 1.7 g
    6%
    Sugars 0.3 g
    1%
    Protein 1.3 g
    2%

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