This recipe makes one or two dozen truffles, depending on the size of the chocolate balls you make. It’s a wonderful candy recipe for children do participate in. This is an excellent dessert for the winter holidays.
6 ounces semisweet chocolate
1/4 cup sifted powdered sugar
3 tablespoons butter
3 egg yolks, slightly beaten and at room temperature
1/2 – 1 tablespoon rum or other favorite liqueur
3 ounces grated semi-sweet chocolate
Let eggs warm to room temperature. Then slightly beat the eggs in a small bowl. Set them aside. Melt the chocolate and butter together on top of a double boiler over very hot water. Be certain not to boil the water in the bottom pan, as it will be too hot for this mixture. (You may melt the butter and chocolate in a microwave, if you prefer.) Stir the butter and chocolate together, so they are well mixed. Very gradually add this chocolate mixture to the powdered sugar, stirring well as you combine them. Allow the mixture to cool slightly. Put a small amount (less than one tablespoon) of the warm chocolate mixture into the beaten eggs, stirring constantly. Continue to stir small amounts of the chocolate mixture into the beaten eggs, thus warming the eggs gradually. (If you add the eggs and hot mixture all at once, the eggs may be cooked unintentionally.) After the egg mixture has been gradually warmed, place it into the chocolate mixture, stirring as you do this. Add the liqueur. Blend the mixture thoroughly. Chill for about two hours.
Finely grate 3 ounces of chocolate. Shape the chilled chocolate mixture into one-inch balls. Roll the balls in the grated chocolate. Chill the balls on a plate lined with wax paper. When well-chilled, place the truffles in a beautiful tin or special box. Keep the truffles refrigerated or well cooled.