Best 5 Alton Browns To Die For Truffles Recipes
Indulge in Alton Brown's exquisite To-Die-For Truffles, a confectionery masterpiece that promises an explosion of flavors in every bite. These heavenly treats are handcrafted with premium ingredients, resulting in a rich, velvety texture that melts in your mouth, leaving you craving for more. Discover the secrets behind creating these delectable delights with three variations: the classic Dark Chocolate Truffles, the aromatic White Chocolate Truffles, and the delightful Peanut Butter Truffles. Each recipe offers unique flavor profiles, catering to diverse preferences. Embark on a culinary journey as you explore the art of truffle-making, transforming simple ingredients into extraordinary delicacies.
**Dark Chocolate Truffles:** Immerse yourself in the classic symphony of flavors with these Dark Chocolate Truffles. Using semisweet chocolate, heavy cream, light corn syrup, and unsalted butter, this recipe yields a batch of 24 delectable truffles. Their dark chocolate coating provides a rich, sophisticated taste that complements the smooth, creamy ganache filling perfectly.
**White Chocolate Truffles:** Experience the enchanting allure of white chocolate in these White Chocolate Truffles. Crafted with white chocolate, heavy cream, light corn syrup, and unsalted butter, these truffles exude a delicate sweetness and creamy texture. Dipped in white chocolate and adorned with decorative sprinkles, they make for an elegant and visually appealing treat.
**Peanut Butter Truffles:** Prepare to be captivated by the irresistible combination of chocolate and peanut butter in these Peanut Butter Truffles. Featuring a blend of semisweet chocolate, heavy cream, light corn syrup, unsalted butter, creamy peanut butter, and chopped peanuts, these truffles offer a delightful balance of sweet, salty, and nutty flavors. Coated in dark chocolate and sprinkled with crushed peanuts, they're a perfect harmony of textures and tastes.
CHOCOLATE TRUFFLES
Roll Alton Brown's melt-in-your-mouth Chocolate Truffles from Food Network for a luxurious treat that works as a perfect gift.
Provided by Alton Brown
Categories dessert
Time 3h25m
Yield 30 to 35 truffles
Number Of Ingredients 7
Steps:
- Place the 10 ounces of chocolate and butter in a medium size glass mixing bowl. Microwave for 30 seconds. Remove and stir, and repeat this process 1 more time. Set aside.
- Heat the heavy cream and corn syrup in a small saucepan over medium heat until simmering. Remove from the heat and pour the mixture over the melted chocolate mixture; let stand for 2 minutes. Using a rubber spatula, stir gently, starting in the middle of bowl and working in concentric circles until all chocolate is melted and mixture is smooth and creamy. Gently stir in the brandy. Pour the mixture into an 8 by 8-inch glass baking dish and place in the refrigerator for 1 hour.
- Using a melon baller, scoop chocolate onto a sheet pan lined with parchment paper and return to the refrigerator for 30 minutes.
- Place the cocoa powder, nuts, and/or toasted coconut each in its own pie pan and set aside.
- In the meantime, place the 8 ounces of chocolate into a medium mixing bowl which is sitting on top of a heating pad lined bowl, with the heating pad set to medium. Depending on the heating pad, you may need to adjust the heat up or down. Stirring the chocolate occasionally, test the temperature of the chocolate and continue heating until it reaches 90 to 92 degrees F; do not allow the chocolate to go above 94 degrees F. If you do, the coating will not have a nice snap to it when you bite into the chocolate. Once you have reached the optimal temperature, adjust the heat to maintain it.
- Remove the truffles from the refrigerator and shape into balls by rolling between the palms of your hands. Use powder-free vinyl or latex gloves, if desired.
- Dip an ice cream scoop into the chocolate and turn upside down to remove excess chocolate. Place truffles 1 at time into the scoop and roll around until coated. Then place the truffle into the dish with either the cocoa powder, nuts or coconut. Move the truffle around to coat; leave truffle in the coating for 10 to 15 seconds before removing. In the meantime, continue placing the chocolate-coated truffles in the cocoa or other secondary coating. After 10 to 15 seconds, remove the truffle to a parchment lined sheet pan. Repeat until all truffles are coated. Allow to set in a cool dry place for at least 1 hour; or store in an airtight container in the refrigerator. Truffles are best when served at room temperature.
CHOCOLATE TRUFFLES
Photo by Lynne Calamia
Provided by Level Agency
Categories Sweets
Time 3h25m
Number Of Ingredients 7
Steps:
- Place the bittersweet chocolate and butter in a medium glass mixing bowl. Microwave for 30 seconds. Remove and stir, and repeat this process 1 more time. Set aside.
- Heat the heavy cream and corn syrup in a small saucepan over medium heat until simmering. Remove from the heat and pour the mixture over the melted chocolate mixture; let stand for 2 minutes. Using a rubber spatula, stir gently, starting in the middle of the bowl and working in concentric circles until all chocolate is melted and the mixture is smooth and creamy. Gently stir in the brandy. Pour the mixture into an 8-by-8-inch glass baking dish and place in the refrigerator for 1 hour.
- Using a melon baller, scoop the chocolate onto a half-sheet pan lined with parchment paper and return to the refrigerator for 30 minutes.
- Place the cocoa powder, nuts, and/or toasted coconut each in its own pie pan and set aside.
- In the meantime, place a heating pad in a large bowl and set the pad to medium. Place the 8 ounces of chocolate into a medium mixing bowl and set on top of the heating pad-lined bowl. Depending on the heating pad, you may need to adjust the heat up or down. Stirring the chocolate occasionally, test the temperature of the chocolate and continue heating until it reaches 90 to 92ºF; do not allow the chocolate to go above 94ºF. If you do, the coating will not have a nice snap to it when you bite into the chocolate. Once you have reached the optimal temperature, adjust the heat to maintain it.
- Remove the truffles from the refrigerator and shape into balls by rolling between the palms of your hands. Use powder-free vinyl or latex gloves, if desired.
- Dip an ice cream scoop into the chocolate and turn upside down to remove excess chocolate. Place truffles 1 at a time into the scoop and roll around until coated. Then, place the truffle into the dish with either the cocoa powder, nuts, or coconut. Move the truffle around to coat; leave truffle in the coating for 10 to 15 seconds before removing. In the meantime, continue placing the chocolate-coated truffles in the cocoa or other secondary coating. After 10 to 15 seconds, remove the truffle to a parchment-lined half-sheet pan. Repeat until all truffles are coated. Allow to set in a coo,l dry place for at least 1 hour, or store in an airtight container in the refrigerator. Truffles are best when served at room temperature.
CHOCOLATE TRUFFLES (FROM ALTON BROWN)
I found this recipe on Foodnetwork.com. It is a recipe by Alton Brown. I haven't tried it yet but the reviews have me more than intrigued
Provided by Mrs. Flick
Categories Candy
Time 3h20m
Yield 30-35 truffles
Number Of Ingredients 8
Steps:
- Place the 10 ounces of chocolate and butter in a medium size glass mixing bowl.
- Microwave for 30 seconds. Remove and stir, and repeat this process 1 more time. Set aside.
- Heat the heavy cream and corn syrup in a small saucepan over medium heat until simmering. Remove from the heat and pour the mixture over the melted chocolate mixture; let stand for 2 minutes.
- Using a rubber spatula, stir gently, starting in the middle of bowl and working in concentric circles until all chocolate is melted and mixture is smooth and creamy.
- Gently stir in the brandy. Pour the mixture into an 8 by 8-inch glass baking dish and place in the refrigerator for 1 hour.
- Using a melon baller, scoop chocolate onto a sheet pan lined with parchment paper and return to the refrigerator for 30 minutes.
- Place the cocoa powder, nuts, and/or toasted coconut each in its own pie pan and set aside.
- In the meantime, place the 8 ounces of chocolate into a medium mixing bowl which is sitting on top of a heating pad lined bowl, with the heating pad set to medium. Depending on the heating pad, you may need to adjust the heat up or down. Stirring the chocolate occasionally, test the temperature of the chocolate and continue heating until it reaches 90 to 92 degrees F; do not allow the chocolate to go above 94 degrees F. If you do, the coating will not have a nice snap to it when you bite into the chocolate. Once you have reached the optimal temperature, adjust the heat to maintain it.
- Remove the truffles from the refrigerator and shape into balls by rolling between the palms of your hands. Use powder-free vinyl or latex gloves, if desired.
- Dip an ice cream scoop into the chocolate and turn upside down to remove excess chocolate.
- Place truffles 1 at time into the scoop and roll around until coated.
- Then place the truffle into the dish with either the cocoa powder, nuts or coconut. Move the truffle around to coat; leave truffle in the coating for 10 to 15 seconds before removing.
- In the meantime, continue placing the chocolate-coated truffles in the cocoa or other secondary coating. After 10 to 15 seconds, remove the truffle to a parchment lined sheet pan.
- Repeat until all truffles are coated. Allow to set in a cool dry place for at least 1 hour; or store in an airtight container in the refrigerator. Truffles are best when served at room temperature.
CHIPS AND FISH
Steps:
- Heat oven to 200 degrees F.
- Heat the safflower oil in a 5-quart Dutch oven over high heat until it reaches 320 degrees.
- Using a V-slicer with a wide blade, slice the potatoes with the skin on. Place in a large bowl with cold water.
- In a bowl, whisk together the flour, baking powder, salt, cayenne pepper, and Old Bay seasoning. Whisk in the beer until the batter is completely smooth and free of any lumps. Refrigerate for 15 minutes. Note: The batter can be made up to 1 hour ahead of time.
- Drain potatoes thoroughly, removing any excess water. When oil reaches 320 degrees, submerge the potatoes in the oil. Working in small batches, fry for 2 to 3 minutes until they are pale and floppy. Remove from oil, drain, and cool to room temperature.
- Increase the temperature of the oil to 375 degrees. Re-immerse fries and cook until crisp and golden brown, about 2 to 3 minutes. Remove and drain on roasting rack. Season with kosher salt while hot and hold in the oven.
- Allow oil to return to 350 degrees. Lightly dredge fish strips in cornstarch. Working in small batches, dip the fish into batter and immerse into hot oil. When the batter is set, turn the pieces of fish over and cook until golden brown, about 2 minutes. Drain the fish on the roasting rack. Serve with malt vinegar.
ALTON BROWN'S TO DIE FOR TRUFFLES
this is the truffle recipe on food network courtesy of Alton Brown. they are delicious and very easy. these truffles are a great present too but make sure you prepare them in a cool environment or the chocolate will melt into a big mess.
Provided by Lilasianchef
Categories Candy
Time 1h15m
Yield 40 Truffles, 30-40 serving(s)
Number Of Ingredients 7
Steps:
- combine cream and corn syrup into a medium sized pot and bring to a simmer.
- while cream and syrup mixture cooks, add chocolate and butter to microwave for 30 seconds on high
- take out and stir.
- repeat # 2.
- take cream concoction and pour over chocolate (this is also where you will add cognac) wait ten minutes before you stir together.
- after stirring all ingredients, pour into a flat baking pan and let cool in fridge for 1 hour.
- take out the mixture and scoop to form balls of chocolate.
- dip chocolate into melted chocolate desired and then coat with various coating.
- let shells air dry for about 4 minutes.
- serve immediately or.
- store in air tight container in fridge.
Tips:
- Use high-quality chocolate: The better the chocolate, the better the truffles will be.
- Make sure the chocolate is finely chopped: This will help it melt smoothly and evenly.
- Use heavy cream instead of milk: This will make the truffles richer and creamier.
- Don't overmix the chocolate and cream: Overmixing will make the truffles grainy.
- Chill the truffle mixture before rolling it into balls: This will help the truffles hold their shape.
- Roll the truffles in cocoa powder, chopped nuts, or sprinkles before serving: This will add flavor and texture to the truffles.
- Store the truffles in the refrigerator for up to 2 weeks: Truffles can also be frozen for up to 3 months.
Conclusion:
Alton Brown's To-Die-For Truffles are a delicious and easy-to-make treat that is perfect for any occasion. With just a few simple ingredients, you can create these decadent truffles that are sure to impress your friends and family. Whether you are a beginner or an experienced baker, this recipe is sure to become a favorite. So what are you waiting for? Give Alton Brown's To-Die-For Truffles a try today!
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