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16 servings
suggest servings
| 6 | ounces | chocolate (semi-sweet) | semi-sweet, coarsely chopped. |
| 4 | tablespoons | butter | chopped, small pieces |
| 1/2 | teaspoon | vanilla extract | |
| 2 | each | egg yolks | lightly beaten |
| 4 | tablespoons | cocoa powder | unsweetened |
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.
| % Daily Value* | |
| Total Fat 5.0g | 8% |
| Saturated Fat 3.0g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 8mg | 3% |
| Sodium 21mg | 1% |
| Total Carbohydrate 6.0g | 2% |
| Dietary Fiber 1.0g | 4% |
| Sugars 4.0g | |
| Protein 1.0g | 1% |
| Vitamin A | 2% | Vitamin C | 0% | |
| Calcium | 0% | Iron | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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One of the most daunting tasks for both the professional chef and the home cook is coordinating the preparation of multiple items so that they are completed at the same time. And it doesn't matter...
Neat.
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