Chocolate truffles

Yield: 16 servings

Measure Ingredient
6 ounces Semisweet chocolate *
4 tablespoons Unsalted butter **
½ teaspoon Vanilla extract
2 \N Egg yolks; lightly beaten
4 tablespoons Unsweetened cocoa powder

*Note: Semisweet chocolate should be coarsely chopped. ** Unsalted butter should be cut into small pieces. In a double boiler, melt the chocolate and butter over simmering water. Remove from the heat and stir in the vanilla. In a small bowl, gradually whisk the warm chocolate mixture into the egg yolks. Cover and refrigerate until firm, about 1 hour. Shape level tablespoons of the chocolate mixture into balls and then roll them in the cocoa. Refrigerate the truffles. ~--

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