Ingredients

3 1 oz square of unsweetened chocolate
1 1/4 c confectioners’ sugar
1/3 c butter
3 egg yolks (I use the whites to make macaroons or meringue cookies)
1 tsp vanilla or 2 TBSP of cognac

Cooking Instructions

Melt chocolate. Combine sugar and butter in bowl. Cream together. Add egg yolks, 1 at a time. Stir in melted chocolate and flavoring. Chill mixture. Break off pieces and form into balls. Roll in coating.
Air-dry 1 hour. Store in air-tight container in very cool place. Makes
about fifty truffles.

Suggested coatings: ground almonds or other nuts, cocoa, more melted chocolate, confectioners’ sugar, coconut, chocolate or colored
jimmies.

Note: Pregnant or nursing women, young children or anyone with an immune deficiency should not eat foods made with raw eggs.

I find a melon baller to be very handy in forming the truffle
 
 
 "Jesus *said to them, "My food is to do the will of Him who sent Me and to accomplish His work." (John 4:34)