We are in love with these chocolate truffles. They’re rich, creamy, smooth and so delicious. After years of making chocolate truffles with chocolate and cream, we stumbled across a recipe that replaces the cream and uses egg yolks instead. Bowl after bowl of decadent melted chocolate and lots of truffles later, we’ve come to the conclusion that this, without fail, is our favorite truffles recipe.
Egg Yolks? Are they Raw?
In the recipe below, you’ll notice that we call for two egg yolks. One of the best parts about this recipe is that the eggs are actually whisked with boiling water before being added to the truffle mixture. This means that the temperature of the eggs should reach 160 degrees F (72 degrees C), which is what the FDA suggests for safety when it comes to cooked eggs. Watch the video and see recipe below to see how we add the water to the eggs.
A Simple Recipe, Two Ways
Making these truffles is quite simple. In fact, we’ve figured out two ways to make them: by hand or with a food processor. Both are easy to do. You’ll find instructions for both methods below in the recipe. The truffles made in the food processor are a little creamier, but they are equally as delicious.
Watch Our Video: How to Make Our Chocolate Truffles Recipe By Hand
We’ve got a big container full of these rich chocolate truffles in the fridge right now and have been treating ourselves to one (occasionally two) for dessert each night. The recipe shared below has been inspired and adapted (slightly) from Alice Medrich’s House Truffles Recipe. We found the recipe in her book, Sinfully Easy Delicious Desserts, one that we highly recommend buying.
Did you like our Heavenly Chocolate Truffles Recipe? If so, we bet you’ll love these:
- Simple Salted Caramels Recipe from Inspired Taste
- Chocolate Truffles Recipe from Simply Recipes
- Salted Chocolate Covered Caramels Recipe from Inspired Taste
- Chocolate Truffles Recipe from Alton Brown (Food Network)
- Chewy Double Chocolate Cookies from Inspired Taste
There are two methods you can choose from when making these truffles: By hand or with the help of a food processor. Both are easy to do. You’ll find instructions for both methods below. The truffles made in the food processor are a little creamier, but both are delicious.
- 1 pound (454 grams) semisweet or bittersweet chocolate, chopped (see note)
- 10 tablespoons (141 grams) unsalted butter, cut into chunks (1 1/4 sticks)
- 1/8 teaspoon fine sea salt
- 2 egg yolks, at room temperature (see note)
- 1/3 cup (28 grams) unsweetened cocoa powder
- Line an 8-inch square pan with aluminum foil so that the bottom and sides are covered.
- Add chopped chocolate, butter and salt to a medium heat-safe bowl.
- Place a medium saucepan half-full with water over low heat. Heat the water until barely simmering. (See note below about making a double boiler).
- Rest bowl with chocolate and butter on top of saucepan and allow the chocolate and butter to slowly melt. While they melt, stir frequently. This will take about 5 minutes.
- Once the chocolate has melted, is smooth and warm, transfer the bowl to a work surface. If you have a thermometer handy, the temperature of the chocolate mixture should be between 120 and 130 degrees F (49 and 54 degrees C).
- Bring a 1/2 cup of water to a boil. Add egg yolks to a medium bowl and use a small whisk to break the yolks up then whisk a few times. Now, while whisking, slowly stream the hot water into the yolks. (It is important to add the water slowly so that the eggs do not scramble).
- If making by hand: Beat the melted chocolate and butter a few times with a whisk then place a fine mesh strainer over the mixture. Pour 1/3 of the egg mixture through the strainer and into the bowl, beat with whisk until incorporated then repeat with remaining egg mixture.
- Now beat about 10 times, then scrape the bowl and beat 20 to 30 more times until the chocolate mixture has thickened slightly and looks like shiny chocolate pudding. Scrape chocolate mixture into prepared pan and spread evenly. Refrigerate until firm. About 2 hours.
- If using food processor: Scrape melted chocolate and butter into the bowl of a food processor. Place a fine mesh strainer over the food processor bowl. Then, pour the egg mixture through the strainer. Process the mixture for 10 seconds, then scrape the bowl and process again for 20 seconds or until the chocolate mixture has thickened slightly and looks like shiny chocolate pudding. Scrape chocolate mixture into prepared pan and spread evenly. Refrigerate until firm. About 2 hours.
- When shaping the truffles, there are two options. Leave them as squares or roll into balls.
- To cut into squares, remove pan with firm cold truffle mixture from refrigerator then invert onto a cutting board and remove foil. Use a large knife to cut into 1-inch squares (or smaller, if you prefer).
- Add cocoa powder to a medium bowl then toss truffle squares until coated.
- To roll into balls, dust your hands with cocoa powder then roll each 1-inch truffle square into a ball and toss in cocoa powder until coated.
- Store truffles in the refrigerator for up to 2 weeks.
Eggs: We’re terrible at remembering to bring eggs to room temperature, so here’s a trick: Place the egg yolks into a small bowl then set the bowl into a slightly larger bowl filled with hot water. The hot water should heat the eggs just enough to count as “room temperature.”
Double Boiler: To melt the chocolate and butter, you will need to make a double boiler. To do this, grab a medium saucepan and fill half-full with water. Find a medium to large heatproof bowl that’s big enough to fit the chocolate and butter. Then, rest the empty bowl on top of the saucepan to check that the water does not touch the bottom of the bowl. If it does, remove some water.