Recipe - Easy Truffles

8 ounce Semisweet chocolate
1/3 cup Milk
1/3 cup Unsalted butter
2 Egg yolks; slightly beaten
One fourth teaspoon Vanilla extract
Unsweetened cocoa

From: hz225wu@unidui.uniduisburg.de (Micaela Pantke) (collection)

Date: Tue, 27 Jul 93 13:15:48 +0200

From: mjkelly+@CS.CMU.EDU (Mary Jane Kelly)
In saucepan, melt chocolate with milk and butter over low heat, stirring
until smooth. Remove from heat. Stir One fourth cup hot mixture into egg yolks,
the whisk yolks into chocolate mixture in saucepan. Add vanilla; beat well.
Pour into small bowl; cover and refrigerate until firm. (You can store in
refrigerator for up to 2 days at this point.)

Form teaspoonfuls into balls; roll in cocoa and shake off excess. Makes 1
pound (about 2 dozen). About 75 calories each.

For giftgiving: use a glass jar with lid or candy dish covered with
plastic wrap. Store covered in refrigerator for 3 weeks and in freezer for
up to 2 months.

REC.FOOD.RECIPES ARCHIVES

/CANDY

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
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