Chocolate truffles
16 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | ounces | Semisweet chocolate * |
| 4 | tablespoons | Unsalted butter ** |
| ½ | teaspoon | Vanilla extract |
| 2 | Egg yolks; lightly beaten | |
| 4 | tablespoons | Unsweetened cocoa powder |
Directions
*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. ~--