Truffettes de Paris - Fox 28: South Bend, Elkhart IN News, Weather, Sports

Truffettes de Paris



  • 5 oz dark chocolate, in break-apart blocks
  • 3 tablespoons of evaporated milk
  • 4 tablespoons of confectioners' sugar
  • 3.5 oz of butter
  • 2 egg yolks
  • 3 table spoons of Cointreau or Cognac
  • Pure cocoa powder, (no added sugar), enough to roll truffettes into.


Boil water in the bottom of a double boiler. Put the dark chocolate into the top of the double boiler with the evaporated milk. Immerse the top of the double boiler into the boiling water. Don't let water get into the chocolate! The chocolate will melt within 3 minutes as you stir it. Add the confectioners sugar when the chocolate is completely melted, and stir slowly. When this is all blended, do not wait. Take the top of the double boiler out of the boiling water, and then add the butter, the 2 egg yolks and 3 tablespoons of the liqueur. Stir the chocolate sauce for 5 minutes while it cools, then let the chocolate set for 12 hours in the fridge.

After the chocolate has set for 12 hours, use a teaspoon and your hands to model small balls of the chocolate - a diameter of a little more than half an inch each. Pour cocoa powder in a plate and roll each truffette into the cocoa powder before setting them in a dish. You're done! Your guests will be asking for the recipe! Just give them our Web address.

Truffettes can be kept for a week in a cool place. Serve chilled is better.

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