Tuesday, February 15, 2011


4 oz unsalted butter
12 oz semisweet chocolate chips
4 egg yolks
1 t vanilla
2 t sweet condensed milk
cocoa for rolling the finished truffles in

In a saucepan and over low heat, melt the butter. Stir in the chocolate chips until they're melted and smooth. Take some of this mixture and spoon it into the egg yolks, then add the yolks to the saucepan, stirring constantly. Cook over low heat for two minutes, stirring throughout. A rubber spatula that clears the mixture from the sides of the pan works well for this. Take the pan off the heat, stir in the liquids. Chill the mixture for at least four hours. Later, use a scoop, like a melon ball scoop, to scoop out the chilled and hardened mixture. Roll it into a ball between your palms and then roll in cocoa (do this on wax paper). The finished truffles will keep on week in the refrigerator. They can be frozen and kept for two months. Best served at room temperature.

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