Chocolate Truffles From Alton Brown Recipes

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ALTON BROWN'S TO DIE FOR TRUFFLES



Alton Brown's to Die for Truffles image

this is the truffle recipe on food network courtesy of Alton Brown. they are delicious and very easy. these truffles are a great present too but make sure you prepare them in a cool environment or the chocolate will melt into a big mess.

Provided by Lilasianchef

Categories     Candy

Time 1h15m

Yield 40 Truffles, 30-40 serving(s)

Number Of Ingredients 7

10 ounces chocolate (chopped finely. I like to use morsels because chopping takes forever)
3 tablespoons unsalted butter
1/2 cup heavy whipping cream
1 tablespoon light corn syrup
1 tablespoon cognac (if desired and available)
5 -10 ounces chocolate (enough melted chocolate to coat truffles)
cocoa powder (shredded and toasted) (optional) or confectioners' sugar (shredded and toasted) (optional)

Steps:

  • combine cream and corn syrup into a medium sized pot and bring to a simmer.
  • while cream and syrup mixture cooks, add chocolate and butter to microwave for 30 seconds on high
  • take out and stir.
  • repeat # 2.
  • take cream concoction and pour over chocolate (this is also where you will add cognac) wait ten minutes before you stir together.
  • after stirring all ingredients, pour into a flat baking pan and let cool in fridge for 1 hour.
  • take out the mixture and scoop to form balls of chocolate.
  • dip chocolate into melted chocolate desired and then coat with various coating.
  • let shells air dry for about 4 minutes.
  • serve immediately or.
  • store in air tight container in fridge.

CHOCOLATE TRUFFLES



Chocolate Truffles image

Photo by Lynne Calamia

Provided by Level Agency

Categories     Sweets

Time 3h25m

Number Of Ingredients 7

10 ounces bittersweet chocolate, chopped fine
3 tablespoons unsalted butter
1/2 cup heavy cream
1 tablespoon light corn syrup
1/4 cup brandy
1/2 cup Dutch process cocoa powder, finely chopped nuts, and/or toasted coconut, for coating truffles
8 ounces semisweet or bittersweet chocolate, chopped fine

Steps:

  • Place the bittersweet chocolate and butter in a medium glass mixing bowl. Microwave for 30 seconds. Remove and stir, and repeat this process 1 more time. Set aside.
  • Heat the heavy cream and corn syrup in a small saucepan over medium heat until simmering. Remove from the heat and pour the mixture over the melted chocolate mixture; let stand for 2 minutes. Using a rubber spatula, stir gently, starting in the middle of the bowl and working in concentric circles until all chocolate is melted and the mixture is smooth and creamy. Gently stir in the brandy. Pour the mixture into an 8-by-8-inch glass baking dish and place in the refrigerator for 1 hour.
  • Using a melon baller, scoop the chocolate onto a half-sheet pan lined with parchment paper and return to the refrigerator for 30 minutes.
  • Place the cocoa powder, nuts, and/or toasted coconut each in its own pie pan and set aside.
  • In the meantime, place a heating pad in a large bowl and set the pad to medium. Place the 8 ounces of chocolate into a medium mixing bowl and set on top of the heating pad-lined bowl. Depending on the heating pad, you may need to adjust the heat up or down. Stirring the chocolate occasionally, test the temperature of the chocolate and continue heating until it reaches 90 to 92ºF; do not allow the chocolate to go above 94ºF. If you do, the coating will not have a nice snap to it when you bite into the chocolate. Once you have reached the optimal temperature, adjust the heat to maintain it.
  • Remove the truffles from the refrigerator and shape into balls by rolling between the palms of your hands. Use powder-free vinyl or latex gloves, if desired.
  • Dip an ice cream scoop into the chocolate and turn upside down to remove excess chocolate. Place truffles 1 at a time into the scoop and roll around until coated. Then, place the truffle into the dish with either the cocoa powder, nuts, or coconut. Move the truffle around to coat; leave truffle in the coating for 10 to 15 seconds before removing. In the meantime, continue placing the chocolate-coated truffles in the cocoa or other secondary coating. After 10 to 15 seconds, remove the truffle to a parchment-lined half-sheet pan. Repeat until all truffles are coated. Allow to set in a coo,l dry place for at least 1 hour, or store in an airtight container in the refrigerator. Truffles are best when served at room temperature.

CHOCOLATE TRUFFLES (FROM ALTON BROWN)



Chocolate Truffles (From Alton Brown) image

I found this recipe on Foodnetwork.com. It is a recipe by Alton Brown. I haven't tried it yet but the reviews have me more than intrigued

Provided by Mrs. Flick

Categories     Candy

Time 3h20m

Yield 30-35 truffles

Number Of Ingredients 8

10 ounces bittersweet chocolate, chopped fine
3 tablespoons unsalted butter
1/2 cup heavy cream
1 tablespoon light corn syrup
1/4 cup brandy
1/2 cup Dutch-processed cocoa powder
finely chopped nuts or toasted coconut, for coating truffles
8 ounces chocolate, semisweet, bittersweet chopped fine

Steps:

  • Place the 10 ounces of chocolate and butter in a medium size glass mixing bowl.
  • Microwave for 30 seconds. Remove and stir, and repeat this process 1 more time. Set aside.
  • Heat the heavy cream and corn syrup in a small saucepan over medium heat until simmering. Remove from the heat and pour the mixture over the melted chocolate mixture; let stand for 2 minutes.
  • 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.
  • Gently stir in the brandy. Pour the mixture into an 8 by 8-inch glass baking dish and place in the refrigerator for 1 hour.
  • Using a melon baller, scoop chocolate onto a sheet pan lined with parchment paper and return to the refrigerator for 30 minutes.
  • Place the cocoa powder, nuts, and/or toasted coconut each in its own pie pan and set aside.
  • In the meantime, place the 8 ounces of chocolate into a medium mixing bowl which is sitting on top of a heating pad lined bowl, with the heating pad set to medium. Depending on the heating pad, you may need to adjust the heat up or down. Stirring the chocolate occasionally, test the temperature of the chocolate and continue heating until it reaches 90 to 92 degrees F; do not allow the chocolate to go above 94 degrees F. If you do, the coating will not have a nice snap to it when you bite into the chocolate. Once you have reached the optimal temperature, adjust the heat to maintain it.
  • Remove the truffles from the refrigerator and shape into balls by rolling between the palms of your hands. Use powder-free vinyl or latex gloves, if desired.
  • Dip an ice cream scoop into the chocolate and turn upside down to remove excess chocolate.
  • Place truffles 1 at time into the scoop and roll around until coated.
  • Then place the truffle into the dish with either the cocoa powder, nuts or coconut. Move the truffle around to coat; leave truffle in the coating for 10 to 15 seconds before removing.
  • In the meantime, continue placing the chocolate-coated truffles in the cocoa or other secondary coating. After 10 to 15 seconds, remove the truffle to a parchment lined sheet pan.
  • Repeat until all truffles are coated. Allow to set in a cool dry place for at least 1 hour; or store in an airtight container in the refrigerator. Truffles are best when served at room temperature.

CHOCOLATE TRUFFLES



Chocolate Truffles image

Roll Alton Brown's melt-in-your-mouth Chocolate Truffles from Food Network for a luxurious treat that works as a perfect gift.

Provided by Alton Brown

Categories     dessert

Time 3h25m

Yield 30 to 35 truffles

Number Of Ingredients 7

10 ounces bittersweet chocolate, chopped fine
3 tablespoons unsalted butter
1/2 cup heavy cream
1 tablespoon light corn syrup
1/4 cup brandy
1/2 cup Dutch process cocoa powder, finely chopped nuts, and/or toasted coconut, for coating truffles
8 ounces semisweet or bittersweet chocolate, chopped fine

Steps:

  • Place the 10 ounces of chocolate and butter in a medium size glass mixing bowl. Microwave for 30 seconds. Remove and stir, and repeat this process 1 more time. Set aside.
  • Heat the heavy cream and corn syrup in a small saucepan over medium heat until simmering. Remove from the heat and pour the mixture over the melted chocolate mixture; let stand for 2 minutes. 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. Gently stir in the brandy. Pour the mixture into an 8 by 8-inch glass baking dish and place in the refrigerator for 1 hour.
  • Using a melon baller, scoop chocolate onto a sheet pan lined with parchment paper and return to the refrigerator for 30 minutes.
  • Place the cocoa powder, nuts, and/or toasted coconut each in its own pie pan and set aside.
  • In the meantime, place the 8 ounces of chocolate into a medium mixing bowl which is sitting on top of a heating pad lined bowl, with the heating pad set to medium. Depending on the heating pad, you may need to adjust the heat up or down. Stirring the chocolate occasionally, test the temperature of the chocolate and continue heating until it reaches 90 to 92 degrees F; do not allow the chocolate to go above 94 degrees F. If you do, the coating will not have a nice snap to it when you bite into the chocolate. Once you have reached the optimal temperature, adjust the heat to maintain it.
  • Remove the truffles from the refrigerator and shape into balls by rolling between the palms of your hands. Use powder-free vinyl or latex gloves, if desired.
  • Dip an ice cream scoop into the chocolate and turn upside down to remove excess chocolate. Place truffles 1 at time into the scoop and roll around until coated. Then place the truffle into the dish with either the cocoa powder, nuts or coconut. Move the truffle around to coat; leave truffle in the coating for 10 to 15 seconds before removing. In the meantime, continue placing the chocolate-coated truffles in the cocoa or other secondary coating. After 10 to 15 seconds, remove the truffle to a parchment lined sheet pan. Repeat until all truffles are coated. Allow to set in a cool dry place for at least 1 hour; or store in an airtight container in the refrigerator. Truffles are best when served at room temperature.

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