Chocolate Truffles

In double boiler, melt 12 ounces of GOOD dark chocolate chips. Stir occasionally; when smooth remove the chocolate from the bottom of the double boiler. Leave water boiling. Allow the chocolate to cool to nearly room temperature. (You should still be able to stir it). Add egg yolks, one at a time. Stirring between additions to keep as smooth as possible. (The mixture will seize up and get remarkably stiff! Don't worry, this is normal.) Replace chocolate mixture on the double boiler; bring back to soft stage. Add butter, cut into chunks and stir until blended. Add liquor, stir until blended.

You now have two choices.

Place mixture in a bowl and refrigerate overnight. Roll a small amount of mixture in your hand, (a bite sized piece). Roll in cocoa powder.

OR

Line a cookie sheet with plastic wrap. Pour mixture into pan and spread evenly. Refrigerate until chilled. Cut into bite sized pieces. Roll in cocoa powder.

Of the two, I prefer the 2nd method because I don't wind up with melted chocolate all over me. It all depends if you like your candy in little balls or little squares!

You can also roll the candy in crushed nuts, or coconut (though the choc will bleed color into the light color) or any other stuff. But the cocoa is a tasty contrast to the sweet truffle.

When I make these in winter, I wait for a good freezing day and place the candy outside to cool, so I don't take a lot of fridge space from my other holiday excesses!

Hope you enjoy the recipe. It's much easier than it sounds!

From the kitchen of: Psyndi

15

12 ounces of GOOD dark chocolate chips. (Imitation chocolate will not work.)

4 egg yokes, room temperature

2/3 Cup UNSALTED butter (not margarine)

1/4 Cup Liquore.g. Coffee Flavored, Orange Flavored Liqueurs; whiskey with 2 TBS instant coffee mixed in; triple sec; brandy