3 1 oz square of unsweetened chocolate
1 1/4 c confectioners' sugar
1/3 c butter
3 egg yolks (I use the whites to make macaroons or meringue cookies)
1 tsp vanilla or 2 TBSP of cognac
Melt chocolate. Combine sugar and butter in bowl. Cream together. Add egg yolks, 1 at a time. Stir in melted chocolate and flavoring. Chill mixture. Break off pieces and form into balls. Roll in coating.
Air-dry 1 hour. Store in air-tight container in very cool place. Makes about fifty truffles.
Suggested coatings: ground almonds or other nuts, cocoa, more melted chocolate, confectioners' sugar, coconut, chocolate or colored jimmies.
I find a melon baller to be very handy in forming the truffles.