Chocolate truffles

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.