Yield: 24 Servings
|3 \N||Squares (1-oz) unsweetened chocolate|
|1¼ cup||Confectioners' sugar|
|3 \N||Egg yolks (I use the whites to make macaroons or meringue cookies)|
|1 teaspoon||Vanilla -or-|
From: hz225wu@... (Micaela Pantke) (collection) Date: Tue, 27 Jul 93 13:15:48 +0200 From: mjkelly+@... (Mary Jane Kelly) Melt chocolate. Combine sugar and butter in bowl. Cream together. Add egg yolks, 1 at a time. Stir in melted chocolate and flavouring. Chill mixture. Break off pieces and form into balls. Roll in coating. Air-dry 1 hour. Store in air-tight container in very cool place. Makes about fifty truffles.
Suggested coatings: ground almonds or other nuts, cocoa, more melted chocolate, confectioners' sugar, coconut, chocolate or coloured jimmies.
Note that this uses raw egg yolks. I find a melon baller to be very handy in forming the truffles.
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .