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.
Enlarge Image Credit: Todd ColemanMAKES 4 DOZEN TRUFFLES
INGREDIENTS1 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
INSTRUCTIONS1. 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.