1 cup all-purpose flour
1 teaspoon active dry yeast
1/2 teaspoon baking soda
4 tablespoons unsweetened cocoa powder
3/4 cup granulated sugar
4 tablespoons butter or margarine, softened
4 tablespoons milk
6 tablespoons plain yogurt
1 egg
1 egg yolk
For the glaze:
1 cup butter, softened
2/3 cup granulated sugar
2 tablespoons unsweetened cocoa powder
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon active dry yeast
1/2 teaspoon baking soda
4 tablespoons unsweetened cocoa powder
3/4 cup granulated sugar
4 tablespoons butter or margarine, softened
4 tablespoons milk
6 tablespoons plain yogurt
1 egg
1 egg yolk
For the glaze:
1 cup butter, softened
2/3 cup granulated sugar
2 tablespoons unsweetened cocoa powder
1 teaspoon vanilla extract
Preheat oven to moderate temperature (180°C)
Grease mini muffin tin cups with capacity for 1 tablespoon of milk
In a large bowl, combine flour, yeast, baking soda, cocoa powder, and sugar
Add softened butter or margarine and milk
Mix in 2 tablespoons of yogurt
Beat with electric mixer on medium speed for 2 minutes, scraping the sides of the bowl as necessary
Add remaining 4 tablespoons of yogurt, egg, and yolk and beat for 1 minute
Fill muffin tin cups to halfway and bake for about 30 minutes or until inserting a toothpick yields a clean result
Remove from oven and let cool
For the glaze: beat all ingredients together in electric mixer and decorate the truffles with the help of a piping bag
Yield: 37 individual truffles.
