Cognac Truffles
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
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)