Ingredients
3 1 oz square of unsweetened chocolate
1 1/4 cup confectioner's' sugar
1/3 cup butter
3 egg yolks (I use the whites to make macaroons or meringue cookies)
1 tsp vanilla or 2 Tablespoon of cognac
Cooking Instructions
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, confectioner's' 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.
by PCT Thailand |
