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
“First Lady of Chocolate” Alice Medrich enriches her unparalleled chocolate truffles with egg yolks—they’re positively sinful!
Yield: makes 4 dozen truffles
Ingredients
- 1 lb. semisweet chocolate, coarsely chopped
- 10 tbsp. unsalted butter, cubed
- 1⁄8 tsp. salt
- 2 egg yolks, at room temperature
- 1⁄3 cup Dutch-process cocoa powder
Instructions
- 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.
- 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.
