Alice Medrich’s House Truffles

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.