Ingredients

• 6 ounces chocolate, dark (easier to work with and can use any color liquid), milk or white
• 1/4 cup sweet butter
• 2 egg yolks
• 1 tablespoon Cognac or other liqueur
• Cocoa
• Confectioners sugar

Directions

1. Melt the chocolate in a double boiler over hot but not boiling water

2. Stir to remove any lumps

3. Remove the pot of chocolate from the hot water bath

4. Cut the butter into 4 pieces and gradually whisk in the butter one piece at a time until all the butter is incorporated

5. Whisk in the yolks until thoroughly combined

6. The mixture may look grainy and seperated, don’t worry

7. Then, whisk in the Cognac or other flavoring

8. Cover and refrigerate for several hours or overnight

9. Working quickly so that your hands do not melt the truffles, shape the chocolate into rough 3/4 inch balls and then roll in either confectioners sugar or cocoa

10. Refreigerate until ready to wrap or serve

11. Dark chocolate flavers:

12. Creme de cafe, Kahlua – a little coffee flaver enhances flaver of chocolate

13. Brandy – gives elegant flaver also goes well with milk and white chocolate

14. Raspberry liqueur

15. Rum- also goes well with milk and white chocolate

16. Kirschwasser – cherry flavered – also good in other chocolate its a subtle flavering in the dark chocolate

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