Alice Medrich’s House Truffles

  • Serves

    makes 4 dozen truffles


These truffles are enriched with egg yolks—Medrich's special touch.


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


Step 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 1⁄2 cup boiling water. Strain and add to chocolate mixture; puree until smooth. Spread evenly into prepared pan; chill until firm, about 1 hour.

Step 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.

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