INGREDIENTS

INSTRUCTIONS

Slowly melt the chocolate in the water, bring to a gentle boil,  remove
from the fire, and add the yolks, beating with a spatula, then  replace
on a low fire to poach the eggs in the chocolate. Do not stop  beating.
Remove from the fire and add the butter and the praline  paste. Let
cool, beating from time to time (this cooling takes a  rather long
time). When the mixture begins to solidify, take some  with a spoon,
place it in some grated chocolate (prepared in  advance), and shape to
resemble real truffles. These truffles keep a  week. To keep a longer
time, substitute vegetable shortening for the  butter.  Source   : The
Art of French Cooking Posted by: Rina de Jong  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 1990
Calories From Fat: 1380
Total Fat: 157.5g
Cholesterol: 745.9mg
Sodium: 126.2mg
Potassium: 968.3mg
Carbohydrates: 125.1g
Fiber: 8.6g
Sugar: 107.4g
Protein: 31.8g