After a series of tests, bowl after bowl of decadent melted chocolate and lots of truffles later, we’ve come to the conclusion that this, without fail, is the best dark chocolate truffles recipe. They’re rich, creamy and smooth. The recipe below has been inspired and adapted (slightly) from Alice Medrich’s House Truffles Recipe. The recipe can be found in many of her cookbooks. Sinfully Easy Delicious Desserts is one of our favorites.
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.
1 pound (450 grams) semisweet or bittersweet chocolate, chopped (see note)
10 tablespoons (140 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 (25 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 the salt to a medium heat-safe bowl. Place a medium saucepan half-full with water over low heat. Heat the water until barely simmering.
Rest the bowl with chocolate and butter on top of saucepan. Heat the chocolate and butter, stirring frequently, until completely melted; about 5 minutes. When the chocolate is melted, smooth and very warm, remove the bowl from the heat and place onto a work surface. If you have a thermometer handy, the temperature of the chocolate mixture should be between 120 and 130 degrees F.
Meanwhile, bring 1/2 cup of water to a boil. Whisk the egg yolks in a medium bowl. While whisking, slowly stream the hot water into the yolks. (Adding the water slowly makes sure that the eggs do not scramble).
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.
Beat about 10 times, scrape the bowl, and then beat 20 to 30 more times until the chocolate mixture has thickened slightly and looks like shiny chocolate pudding. Scrape the chocolate truffle mixture into the prepared pan and spread evenly. Refrigerate until firm. About 2 hours.
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 the chocolate truffle mixture into the 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 the pan with firm cold truffle mixture from refrigerator then invert onto a cutting board and remove foil. Then use a heavy knife to cut into 1-inch squares (or smaller, if you prefer). Add cocoa powder to a medium bowl then toss the truffle squares in the cocoa until coated.
For round truffles, 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.