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Feb 11, 2013
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Alice Medrich's House Truffles

These truffles are enriched with egg yolks—Medrich's special touch. This recipe first appeared in our Jan/Feb 2013 issue along with our article Alice Medrich.
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Alice Medrich Chocolate Truffles Enlarge Image Credit: Todd Coleman
MAKES 4 DOZEN TRUFFLES

INGREDIENTS

1 lb. semisweet chocolate, coarsely chopped
10 tbsp. unsalted butter, cubed
⅛ tsp. salt
2 egg yolks, at room temperature
⅓ cup Dutch-process cocoa powder

INSTRUCTIONS

1. Line an 8" x 8" baking pan with foil; set aside. Melt chocolate, butter, and salt in a 2-qt. saucepan over low heat, stirring frequently until smooth, 8 to 10 minutes; transfer to food processor and set aside. Place the yolks in a bowl, and whisking constantly, slowly pour in ½ cup boiling water. Strain and add to chocolate mixture; puree until smooth. Spread evenly into prepared pan; chill until firm, about 1 hour.

2. Place cocoa powder in a bowl. Invert chocolate block onto cutting board; discard foil. Cut into 1" squares, toss with powder, and arrange in a single layer on a parchment paper-lined baking sheet; chill until set, 10 to 15 minutes.
Alice Medrich Chocolate Truffles

This article was first published in Saveur in Issue #153

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Ratings & Reviews (5)

I loved the idea of enriching with egg yolks. I tried 4 different versions of this recipe and prefer these changes:
instead of one pound semisweet chocolate I used a combination of 12 ounces semisweet chocolate and 4 ounces bittersweet chocolate.
Instead of 1/2 cup boiling water I used 6 T. water boiled with 2 T. Grand Marnier and then added 1 rounded T. instant espresso coffee.
My other suggestion is to let inverted chocolate block rest 1 minute before slicing, as it might crack.
Thank you Alice Medrich and Saveur!
for real 1/2 cup boiling water ?
noAvatar
easy recipe that will make tastier and better-quality chocolates than what you can pick up at the big name stores at least, and depending on the type of chocolate you use, compares nicely to some of the expensive boutique kinds. seems like there are a lot of ways to alter it too; i added a bit of natural sugar to the top before i chilled it and a tablespoon or two of confectioners' sugar to the cocoa for their coating. i would say that they need longer than one hour to chill initially however. i went ahead and made them as flimsy as the middle was, next time i'll let them sit longer.
Easy recipe! I let the truffles sit in the fridge over night,then on the counter for 10 minutes before cutting. I like that these truffles don't have to be made into balls, but rather just cut into squares. A lot less messy that way!
OMIKEO- the boiling water cooks the egg yolks - a really smart way to simplify the recipe.

Alice Medrich's House Truffles 5 5 1 5

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