Silky Chocolate Truffles
Silky Chocolate Truffles recipe
Yield
16 servingsPrep
10 minCook
80 minReady
90 minLow Cholesterol, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | ounces |
semi-sweet chocolate
semi-sweet, coarsely chopped., null, null |
|
| 4 | tablespoons |
butter
chopped, small pieces |
|
| ½ | teaspoon |
vanilla extract
|
|
| 2 | each |
egg yolks
lightly beaten |
*
|
| 4 | tablespoons |
cocoa powder
unsweetened |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 173.4 | ml/g |
semi-sweet chocolate
semi-sweet, coarsely chopped., null, null |
|
| 6E+1 | ml |
butter
chopped, small pieces |
|
| 2.5 | ml |
vanilla extract
|
|
| 2 | each |
egg yolks
lightly beaten |
*
|
| 6E+1 | ml |
cocoa powder
unsweetened |
|
Directions
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.
