In the classic French style, these truffles call for egg yolks, which are not cooked in the final product. If consuming raw eggs is a concern for you, consider using pasteurized eggs instead.
- 4 ounces semi-sweet chocolate, finely chopped (about 3/4 cup)
- 4 ounces white chocolate, finely chopped (about 3/4 cup)
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 3 egg yolks
- 8 ounces dark chocolate candy coating, for dipping
- 8 ounces white chocolate candy coating, for dipping
1. Place the finely chopped semi-sweet chocolate in a medium microwave-safe bowl. Microwave it until melted, stirring after every 30 seconds to prevent overheating. Whisk two egg yolks and half of the butter (1/4 cup) into the semi-sweet chocolate.
2. Place the finely chopped white chocolate in a small microwave-safe bowl. Microwave it until melted, stirring after every 30 seconds to prevent overheating. Whisk the remaining egg yolk and the rest of the butter (1/4 cup) into the white chocolate. The mixture might break at first, but continue to whisk it—continued stirring will bring it back together.
3. Once both melted chocolate mixtures are smooth and homogenous, use a small spoon to scoop the white chocolate onto the semi-sweet chocolate in four or five distinct areas. Quickly swirl a knife through the chocolate so that you have ribbons of white and dark chocolate in the bowl. Do not over-swirl, or your chocolate will become muddy and the pattern will look indistinct.
4. Cover the surface of the chocolate with cling wrap, and refrigerate until it is thick enough to scoop, at least 2 hours.
5. Cover a baking sheet with foil or waxed paper. Using a candy scoop or teaspoon, scoop the truffle mixture into small balls and place them on the prepared baking sheet. Place the sheet back in the refrigerator to chill while you melt the candy coatings.
6. Before you melt the coatings, chop a small amount of white and dark coating to sprinkle on top of the dipped truffles as decoration. If your candy coating comes in a block, you can use a vegetable peeler or knife scraped along the side to make small chocolate curls. You will want about 2 tablespoons of each color to decorate your truffles.
7. Melt each candy coating in a separate bowl. Microwave them in one-minute increments until melted, stirring after every minute to prevent overheating. Stir until the coating is completely smooth. Allow the coatings to cool until they are barely warm: do not let them start setting up, but let them cool down so that they do not melt the truffle fillings.
8. Using dipping tools or a fork, dip a truffle into the white chocolate. Bring it out of the chocolate and allow the excess to drip back into the bowl. Place the dipped truffle back onto the baking sheet and sprinkle the top with some of the dark chocolate curls or chopped chocolate. Dip approximately half of the truffles in the white chocolate. Repeat the procedure, dipping the other half of the truffles in the dark chocolate and decorating them with white chocolate curls.
9. Place the truffles in the refrigerator to set the candy coating for about 30 minutes. Marbled Chocolate Truffles can be stored in an airtight container in the refrigerator for up to two weeks.
Response to mintique's review:
Thanks for the feedback. This is a very classic truffle style and it follows the tradition of using raw eggs or raw yolks as seen in many French recipes, such as mayonnaise or mousse. I've amended the introduction to better help those with raw egg concerns.
-Elizabeth LaBau, Candy Guide