Alice Medrich's House Truffles
These classically simple chocolate truffles are enriched with egg yolks—Medrich's special touch. Get the recipe for Alice Medrich's House Truffles ». Todd Coleman

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

Featured in: SAVEUR 100: Alice Medrich

Alice Medrich’s House Truffles Alice Medrich’s House Truffles
“First Lady of Chocolate” Alice Medrich enriches her unparalleled chocolate truffles with egg yolks—they’re positively sinful!
Yield: makes 4 dozen truffles


  • 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


  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 12 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.