These are hands down the best chocolate truffles we’ve ever made! We have made many truffle recipes over the years and these are my favorite by a mile.
These incredible chocolate truffles are rich, creamy, and smooth.After making chocolate truffles with cream, we stumbled upon a recipe that substitutes cream and uses egg yolks instead.Trust me. After testing many different ways to make truffles, we came to the conclusion that this is definitely the best recipe for chocolate truffles.
If you’re as obsessed with chocolate as I am, try these truffles. They’re one of my absolute favorites chocolate recipes on the blog, our miserable brownies and ours chocolate covered caramels as close rivals.These truffles also make the perfect homemade gift.They keep for a while in the fridge and everyone I give them to always asks me for the recipe.
Main ingredients:
- Chocolate. I use semi-sweet chocolate, which is about 55%-65% cacao, meaning it’s not too sweet or bitter. I like to buy higher quality chocolate bars and chop them up for a smoother texture. Although chocolate chips will work in a pinch, I find that chopped chocolate makes for a more decadent ganache.
- Butter. I use European salted butter (like Kerrygold) because I absolutely love the flavor it adds to these truffles. If you only have unsalted butter, add 1/4 teaspoon of fine sea salt to the recipe.
- Egg yolks. This is where this truffle recipe stands out from other popular truffle recipes. Many recipes use heavy cream to make ganache, but this clever recipe uses egg yolks instead. This helps the truffles set nicely and retain richness without being too heavy. You’ll notice a lightness to these truffles that you don’t get when using cream. According to our recipe, we beat egg yolks in boiled water. This simple process raises the temperature of the yolks to 160°F, which is the temperature at which harmful bacteria such as salmonella are killed. Another option is to use pasteurized eggs.
- Cocoa powder. Like the classic truffles, we roll them in unsweetened cocoa powder. It makes them really nice and adds a little extra chocolate flavor. For an even richer flavor, try using Dutch-processed cocoa powder.
How to make chocolate truffles
I can’t wait for you to try these truffles. We learned how to make egg truffles from Alice Medrich, who is basically a chocolate genius. I mentioned one of my favorite cookbooks that Alice wrote in the recipe tips section.
To make these truffles, you’ll melt the chocolate and butter using a double boiler to make them.
Next, you will clean the egg yolks by gradually whisking them in a little hot water. This brings the yolks up to 160°F, which is the temperature at which harmful bacteria such as salmonella are killed. Easy!
Now that you have the melted chocolate and butter and your tempered egg yolks, combine them in a food processor and whiz until everything looks like a thick, glossy chocolate pudding.
I like to cut my truffles into squares and then dust them in cocoa, but you can also take those squares and roll them into balls for a traditional truffle look instead.
Perfect chocolate truffles!
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PREP
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Cook
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TOTALLY
After a lot of testing, with bowl after bowl of melted chocolate and lots of truffles, we’ve come to the conclusion that this is definitely the best recipe for chocolate truffles. They’re rich, creamy, and smooth. Both are easy to make and instructions for both are below.A food processor creates a slightly creamier, more decadent texture.
Makes 40 truffles
Check out We’re Making the Recipe!
You will need it
1 pound (450 g) semisweet chocolate, 55% to 65% cacao, chopped
10 tablespoons (140 g) salted butter, cut into pieces
2 egg yolks at room temperature
1/3 cup (28 g) unsweetened cocoa powder
Directions:
- Prepare truffles
1:Line an 8-inch square baking pan with aluminum foil, making sure the foil extends over the edges of the pan to help you remove the ganache from the pan later.
2:In a medium heatproof bowl, combine the chopped chocolate and salted butter.
3:Fill a medium pot halfway with water and place over low heat. Heat the water until it barely boils.
4:Place the bowl of chocolate and butter over the saucepan, making sure the bottom of the bowl does not touch the water. Heat, stirring frequently, until the chocolate and butter are completely melted and smooth, about 5 minutes.
5:00Once the chocolate is melted and smooth, remove the pan from the heat and set aside. If you have a thermometer, check the temperature. The melted chocolate mixture should be between 120°F and 130°F.
6 o’clockBring a small pot or kettle of water to a boil. Measure 1/2 cup (120 ml) of water.
7:00In a medium bowl, beat the egg yolks. Then, while continuing to beat the eggs, pour the hot water into the egg yolks (beating prevents the eggs from mixing).
8 o’clockTransfer the melted chocolate and butter to the bowl of a food processor.
9:00Pour the egg yolk mixture into the bowl of a food processor fitted with a fine mesh strainer.
10:00Pulse a few times in the food processor to combine, then process continuously for 20 seconds or until the mixture thickens slightly and resembles a glossy chocolate pudding.
11:00Pour the truffle mixture into the prepared pan and spread it in a smooth layer. Refrigerate for 2 hours or until truffle mixture is firm.
- Design of truffles
1:To make the truffle squares, remove the pan of frozen truffle mixture from the refrigerator and gently remove the foil. Then, using a sharp knife, cut the truffle sheet into 1-inch squares (or smaller, if desired). gently roll the truffle squares in the cocoa powder until they are evenly coated.
2:If you prefer round truffles, lightly coat your hands with cocoa powder. Then roll each truffle square into a ball. Gently roll the truffle balls in the cocoa powder until they are evenly coated.
Advice from Adam and Joan
- Storage. Store truffles in an airtight container in the refrigerator for up to 2 weeks. For best flavor and texture, let them sit at room temperature for about 15 minutes before serving.
- There is no food processor. If you don’t have a food processor, you can easily make these truffles by hand. Then place a mesh strainer over the bowl and gradually pour in the egg mixture, whisking continuously until well combined. Whisk the mixture vigorously about 10 times, scraping the bowl and then whisking 20-30 more times until the mixture thickens slightly and resembles a glossy chocolate pudding in the prepared pan, spread it evenly and refrigerate for 2 hours or until it hardens.
- Salted butter. Replace with unsalted butter and 1/4 teaspoon fine sea salt.
- Quickly bring the eggs to room temperature. Fill a small bowl with hot tap water, then add the whole eggs (with their shells on) and let them sit in the hot water bath for about 5 minutes, bringing them to room temperature.
- This recipe is inspired by Alice Medrich’s House Truffles, which you can find in her cookbook Sinfully Easy Desserts. We adapted it a bit. Check it out A sinfully easy delicious dessert for more of his incredible creations.
- The nutrition facts below are estimates.
Nutrition per serving
Serving size.
1 truffle
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Calories
82:
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Proteins
1g:
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Carbohydrate
7 g
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Dietary fiber
1g:
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Total sugars
6 g
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Total fat
6 g
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Saturated fats
4 g
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Cholesterol
17 mg
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Sodium
13 mg
