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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Classic Chocolate Truffles Recipe

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This recipe for Classic Chocolate Truffles is from Wanda's Recipe Box, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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