Dark Chocolate Truffles (Labrat)

This is really good using a raspberry liqueur, or Grand Marnier.

12 oz chocolate, bittersweet or semi-sweet
1/3 cups unsalted butter
1/3 cups whipping cream
1 egg yolk
1/4 cups liqueur, extra strong coffee, or orange juice

1 Melt chocolate over hot water. Add butter and whipping cream. Stir until smooth.
2 Stir in egg yolk. Cook 2 minutes.
3 Add liqueur, coffee or juice.
4 Refrigerate until firm - about 2 hours.
5 Shape into balls. Roll in cocoa, icing sugar, chopped nuts or decorations. Truffles can also be chilled after shaping, then dipped in melted chocolate.

Servings: 36
Yield: about 3 dozen

Posted by Labrat