A recipe from France: The Cookbook
Preparation: 25 minutes plus cooling time
Cooking: 5-10 minutes
Makes: 40 truffles
250g (9oz) good quality chocolate, chopped
2 tablespoons milk
2 egg yolks
75g (2½oz) (⅓ cup) butter, diced
60g (2oz) (½ cup) unsweetened cocoa powder
Prepare 4 – 5 hours in advance.
Place the chocolate and milk in a pan over a very low heat and stir until melted.
Remove from the heat when it has formed a very smooth paste. Stir in the egg yolks, then the butter. Beat the mixture for 2 – 3 minutes. Allow to cool for 4 – 5 hours.
Roll small balls the size of a walnut and then roll in cocoa powder.
Put in white paper cases and place in a box.
Store in the refrigerator and eat within 48 hours.