Chocolate Truffles From Alton Brown Recipe

Name: Chocolate Truffles From Alton Brown
Prep time: 60 min
Cook time: 200 min
Total time: 260 min
Yield: Serves 1 or more
Ingredients: Bittersweet Chocolate; Unsalted Butter; 1 cup heavy cream; Light Corn Syrup; 1 tablespoon brandy (optional); Dutch Processed Cocoa Powder; ½ cup chopped nuts (almonds, pecans, or hazelnuts); 18 ounces of high-quality dark chocolate, finely chopped (6 ounces for coating, 12 ounces for ganache)

Indulge in the rich, velvety perfection of Alton Brown's Chocolate Truffles! This Food Network recipe, perfected for optimal texture and flavor, guides you through creating melt-in-your-mouth chocolate spheres. Expertly crafted with a precise temperature-controlled ganache and a variety of enticing coatings, these truffles are an unforgettable treat for any occasion. Prepare to impress!

Prep Time 60 mins

Cook Time 200 mins

Calories 72.6 kcal

Protein 2g

Rating 5.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Chocolate Truffles From Alton Brown

Bittersweet Chocolate
Unsalted Butter
1 cup heavy cream
Light Corn Syrup
1 tablespoon brandy (optional)
Dutch Processed Cocoa Powder
½ cup chopped nuts (almonds, pecans, or hazelnuts)
18 ounces of high-quality dark chocolate, finely chopped (6 ounces for coating, 12 ounces for ganache)

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How to Make Chocolate Truffles From Alton Brown

Finely chop 12 ounces of dark chocolate.
In a medium glass bowl, combine the chopped chocolate and butter.
Microwave in 30-second intervals, stirring after each, until melted and smooth. Set aside.
In a small saucepan, heat the heavy cream and corn syrup over medium heat until simmering.
Remove from heat and immediately pour over the melted chocolate mixture.
Let stand for 2 minutes.
Gently stir with a rubber spatula, starting from the center and working outwards in concentric circles, until completely smooth and creamy.
Stir in the brandy (if using).
Pour the mixture into an 8x8-inch glass baking dish. Refrigerate for at least 1 hour, or until firm.
Finely chop the remaining 6 ounces of chocolate.
Place the chopped chocolate in a heatproof bowl set over a bowl of warm water (double boiler method) or use a low-heat warming pad, maintaining a temperature of 90-92°F. Stir frequently until melted and smooth; do not exceed 94°F.
Line a baking sheet with parchment paper.
Using a melon baller or small spoon, scoop out portions of the chilled chocolate ganache and roll into 1-inch balls between your palms (wear gloves if desired).
Dip an ice cream scoop into the melted chocolate to remove excess, then dip each truffle to coat completely.
Immediately roll the coated truffle in cocoa powder, nuts, or coconut flakes.
Place the coated truffles back onto the prepared baking sheet.
Repeat until all truffles are coated.
Let the truffles set in a cool, dry place for at least 1 hour, or refrigerate until firm.
Store in an airtight container in the refrigerator. Serve at room temperature for the best flavor and texture.