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Chocolate Truffles

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Ingredients
  • 6 ounces semisweet chocolate coarsely chopped
  • 4 tb unsalted butter cut into small pieces
  • 1/2 ts vanilla extract
  • 2 egg yolks; lightly beaten
  • 4 tb unsweetened cocoa powder
Instructions

Yield: 16 Servings. In a double boiler, melt the chocolate and butter over simmering water. Remove from the heat and stir in the vanilla. In a small bowl, gradually whisk the warm chocolate mixture into the egg yolks. Cover and refrigerate until firm, about 1 hour. Shape level tablespoons of the chocolate mixture into balls and then roll them in the cocoa. Refrigerate the truffles.

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