Chocolate Truffles 6 oz Semisweet chocolate *
4 tb Unsalted butter **
1/2 ts Vanilla extract
2 Egg yolks; lightly beaten
4 tb Unsweetened cocoa powder
*Note: Semisweet chocolate should be coarsely chopped.
** Unsalted butter should be cut into small pieces.
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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