You just have to start with chocolate truffles – and these are so quick and simple to make… They will keep for quite a while and will freeze, if they last that long!
Ingredients:
8 oz (200 gms) Semi-sweet chocolate
1/3 cup (80ml) Milk
1/3 cup (80 gms) Unsalted butter
2 Egg yolks, slightly beaten
1/4 tsp Vanilla extract
Unsweetened cocoa powder for rolling
Instructions:
In a heavy bottomed saucepan, melt the chocolate with the milk and butter over a low heat, stirring until smooth.
Remove from heat. Put the egg yolks into a medium sized bowl and stir 1/4 cup of the hot mixture, then whisk the yolk mix into the rest of chocolate mixture in the saucepan.
Add the vanilla essence and beat well.
Pour into small bowl, cover and refrigerate until firm.
You can store in refrigerator for up to 2 days at this point
Form small teaspoonful sized amounts into balls, roll in the cocoa powder and shake off any excess.
Makes about 2 dozen
