Categories: Candy

Ingredients

• 6 tablespoons chilled butter
• 12-ounce package semi-sweet chocolate chips
• 1/2 cup firmly packed powdered sugar
• 6 egg yolks
• 1 Tablespoon rum, brandy, flavored brandy, or vanilla extract
• To Decorate Truffles
• finely chopped nuts
• powdered (confectioner’s) sugar
• chocolate sprinkles
• shaved chocolate
• cocoa powder
• finely shredded coconut

Directions

1. Put an inch or so of water in the bottom half of a double boiler and heat it to a gentle boil. Cut the butter in chunks and place them in the top half of the double boiler. Add the chips and then the powdered sugar and set the top half over the bottom half. Put on the cover and let everything melt while you…

2. Beat the egg yolks in a small bowl with a whisk. Whisk until they’re thoroughly combined, but stop before they get fluffy or lighter in color.

3. Stir the chocolate until it’s completely melted. It will be thick, almost like fudge. Remove the top half of the double boiler and set it on a cold burner.

4. Stir several spoonfuls of beaten egg yolk into the chocolate mixture. When that’s incorporated, stir in several more spoonfuls. Keep adding egg yolk in small amounts, stirring constantly, until all the egg yolks have been incorporated and the chocolate mixture is smooth and glossy.

5. Stir in the rum, brandy, or vanilla. Put the lid back on the top of the double boiler and refrigerate the chocolate mixture for 3 hours

6. To Decorate:

7. Form small balls of chilled chocolate with your hands and roll them in bowls of the above ingredients. You can mix and match, or give all of your truffles the same coating. Place the truffles in ruffled bon-bon papers and store them in an airtight container in the refrigerator.

8. Wear gloves or wet fingers – VERY MESSY

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