INGREDIENTS

INSTRUCTIONS

Place chocolate and butter in a 4 to 6 cup heat-proof bowl. Place bowl in a
wide skillet of barely
simmering water, over low heat. Stir frequently until chocolate and butter
are completely melted and smooth. Remove bowl and set aside. Leave skillet
on low heat.
Place egg yolk in a small bowl. Gradually whisk in 1/4 cup boiling water.
Place bowl in a skillet and stir constantly with a spoon until yolk mixture
thickens slightly, to the consistency of half-and-half (it will be between
160 to 165 degrees and safe from salmonella). Remove yolk mixture from hot
water and scrape immediately into melted chocolate. Stir gently with a
rubber
spatula (do not whisk or beat), just until chocolate and butter are
completely melted and the mixture is smooth. Pour through a fine strainer
into a clean bowl. Cover and chill until firm, 2 hours or more.
To form truffles, remove truffle mixture from the refrigerator and allow to
soften about 30 minutes (if mixture is very hard). Pour cocoa into a pie
plate. Dip a melon baller or small spoon into a glass of hot water; wipe
off excess water and scrape across surface of chilled truffle mixture to
form an irregular ball 3/4 inch to 1 inch in diameter. Pinch the truffle
into shape with your fingers, if necessary; it should not be perfectly
round. Deposit truffle into cocoa. Repeat with remaining truffle mixture.
Gently shake pie plate to coat truffles with cocoa. Store truffles tightly
covered, and refrigerated up to 2 weeks, or freeze up to 3 months.
Yield: about 30 bite-size truffles
Formatted by suechef@sover.net
Recipe by: Chocoholic Party HE1A25
Posted to MC-Recipe Digest V1 #883 by Sue <suechef@sover.net> on Nov 04,
1997

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