Alice Medrich’s House Truffles

Name: Alice Medrich's House Truffles
Total time: PT0D0H0M
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

Serves
makes 4 dozen truffles

TODD COLEMAN

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

Featured in: SAVEUR 100: Alice Medrich

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

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Instructions

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.