The quality of the truffles will depend in large part on the chocolate you choose. Go for best quality semi-sweet dark chocolate, with a cocoa content of 70 percent if possible.
7 ounces (200 g.) dark chocolate
2 tbsp. milk
2 tbsp. (50 g.) unsalted butter
2 egg yolks
2 tbsp. cognac or rum
2 tbsp. heavy cream
1 cup (125 cl) icing sugar (confectioner’s sugar)
2 tbsp. finest quality unsweetened cocoa
Melt the chocolate with the milk in the top of a double boiler, or in a medium saucepan over very low heat. Stir to blend.
Cut the butter into small pieces and add to the chocolate, stirring. When you have a smoothly blended mixture, remove from heat.
Stir in the egg yolks one by one. Add the cognac or rum. Stir in the heavy cream and blend well. Add the confectioner’s sugar and stir until you have a very smooth mixture. Refrigerate for about two hours.
Spread the cocoa powder over a dinner plate. Remove the chocolate from the fridge. Using your fingers, form a small ball about half the size of a walnut. Roll the ball in the cocoa to cover. Set aside on a separate plate. Repeat this process until you have used all the chocolate. Refrigerate until serving. Makes about 40 truffles.
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