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| Classic French Dark Chocolate Truffles (truffes au chocolat) CAUTION: This recipe uses raw egg yolk, to be avoided if pregnant just in case! 250 g fine dark chocolate 150 g butter (this recipe hails back to mid-20th century at the very least, many people now tend to use 125 g butter or even 100 g butter to this quantity of chocolate with impunity) 2 egg yolks cocoa powder for coating Break chocolate into small pieces and melt it gently in the microwave or a double boiler. Once it is room temperature stir in egg yolks, mix well and then add room temperature butter. If desired add a spoon of good brandy, rum, Cointreau or any other subtle alcohol flavouring. Place in the fridge for an hour. Scoop truffles with a tea spoon or a melon-baller, coat in cocoa powder and put in the fridge in a container with a tight lid until needed. They keep quite well in the freezer too. Another great DIY Christmas present, requiring very little time and effort for a change. |
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