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Les Truffles au Chocolat

by Sally Bernstein

Makes 15

4 oz. semi-sweet chocolate
1 Tbsp. water
1 Tbsp. superfine sugar
3 oz. butter
1 egg yolk

½ cup of unsweetened cocoa powder

1” paper cups
melon baller


In a double boiler, melt the chocolate with the water, sugar and butter. Remove from heat, mix well and cool. Add the egg yolk and mix well. Cool in the refrigerator until the mixture hardens.

Using the melon baller, form small balls 1” in diameter and roll in the cocoa powder. Place the truffles in the individual paper cups and keep refrigerated. Will keep overnight. If stored for a longer period of time, keep in air tight containers.


©Sally Bernstein, 2006

Note: This information was accurate when it was published. Please be sure to confirm all rates and details directly with the businesses in question before making your plans.

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