Decadent is the only word to describe these Chocolate Truffles made with Chocolate MELT®, just in time for Valentine’s Day or any day calling for a chocolate fix. Recipe is adapted from Alton Brown and makes about 30 Chocolate Truffles.

10 ounces bittersweet chocolate, chopped fine
3 tablespoons Chocolate MELT®
½ cup heavy cream
1 tablespoon light corn syrup
¼ cup brandy or cognac
½ cup Dutch process cocoa powder, finely chopped nuts and/or toasted coconut (coating)
8 ounces semisweet or bittersweet chocolate, chopped fine


  • Place 10 ounces of chocolate and Chocolate MELT in a medium size glass mixing bowl. Microwave for 30 seconds. Remove and stir, and repeat this process one 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 or cognac.
  • 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 1 hour. The colder and firmer the truffles, the better.
  • Place the cocoa powder, nuts, and/or toasted coconut each in its own pie pan and set aside.
  • In the meantime, place 8 ounces of chocolate into a double boiler and slowly heat to 90 to 92 degrees F; do not allow the chocolate to go above 94 degrees F otherwise 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 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.