Chocolate Truffles

Courtesy of: MELT®
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Decadent is the only word to describe these wonderful treats. They are a bite size, full of flavor, and very rich treat. Serve these wonderful little confections at your next party and your guests will beg you for the recipe.

Author: Adapted from Alton Brown by MELT® Chef, Cygnia Rapp


  • 10 ounces bittersweet chocolate, chopped fine
  • 3 tablespoons Chocolate MELT
  • ½ cup heavy cream
  • 1 tablespoon light corn syrup
  • ¼ cup brandy or cognac
  • ½ cup Dutch process cocoa powder, finely chopped nuts and/or toasted coconut (coating)
  • 8 ounces semisweet or bittersweet chocolate, chopped fine


  1. Place 10 ounces of chocolate and Chocolate MELT in a medium size glass mixing bowl.
  2. Microwave for 30 seconds.
  3. Remove and stir, and repeat this process one more time. Set aside.
  4. Heat the heavy cream and corn syrup in a small saucepan over medium heat until simmering.
  5. Remove from the heat and pour the mixture over the melted chocolate mixture; let stand for 2 minutes.
  6. 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.
  7. Gently stir in the brandy or cognac.
  8. Pour the mixture into an 8 by 8 inch glass baking dish and place in the refrigerator for 1 hour.
  9. Using a melon baller, scoop chocolate onto a sheet pan lined with parchment paper and return to the refrigerator for 1 hour.
  10. The colder and firmer the truffles, the better.
  11. Place the cocoa powder, nuts, and/or toasted coconut each in its own pie pan and set aside.
  12. In the meantime, place 8 ounces of chocolate into a double boiler and slowly heat to 90 to 92 degrees F; do not allow the chocolate to go above 94 degrees F otherwise the coating will not have a nice snap to it when you bite into the chocolate.
  13. Once you have reached the optimal temperature, adjust the heat to maintain it.
  14. Remove the truffles from the refrigerator and shape into balls by rolling between the palms of your hands.
  15. Use powder-free vinyl or latex gloves, if desired.
  16. Dip an ice cream scoop into the chocolate and turn upside down to remove excess chocolate.
  17. Place truffles 1 at time into the scoop and roll around until coated.
  18. Then place the truffle into the dish with the cocoa powder, nuts or coconut.
  19. Move the truffle around to coat; leave truffle in the coating for 10 to 15 seconds before removing.
  20. In the meantime, continue placing the chocolate-coated truffles in the cocoa or other secondary coating.
  21. After 10 to 15 seconds, remove the truffle to a parchment lined sheet pan.
  22. Repeat until all truffles are coated.
  23. Allow to set in a cool dry place for at least 1 hour or store in an airtight container in the refrigerator.
  24. Truffles are best when served at room temperature.