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Classic Chocolate Truffles Recipe

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This recipe for Classic Chocolate Truffles, by , is from Wanda Pinkert's Recipe Box, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sharon Curry
Added: Monday, February 25, 2008

Category:
Category:

Ingredients:  
Ingredients:  
8 oz. Callebaut semisweet or bittersweet chocolate, cut into bits
3 oz. sweet unsalted butter, cut into pieces
1 egg yolk
1/2 c. unsweetened cocoa powder
5 x 9 loaf pan, or any shallow pan, limed with parchment paper

Directions:
Directions:
Melt chocolate with butter and 1/4 c. water in a bowl placed in a double boiler. Stir the mixture occasionally until smooth. (Can be microwaved on medium at 50% power for about 2 minutes). Take off the heat and whisk in the egg yolk, just until incorporated. Strain truffle mixture into the lined pan and chill until firm, about 1 hr. Remove pan from refrigerator. Unmold and cut into 3/4 inch squares. Put cocoa in a shallow dish. Roll truffle square in cocoa, rounding it with the palms of your hands. If they are too hard to shape, wait until they soften slightly. Shake truffles gently in a dry strainer to remove excess cocoa. May be stored in an airtight container in the refrigeartor for 10 days or frozen for 3 months. Remove from refrigerator for about 30 minutes before serving.

 

 

 

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