Truffle

In a bowl, whisk egg yolks lightly with a wooden spoon

Set aside

In a medium saucepan, melt chocolate with heavy cream and butter over low heat, stirring constantly until smooth and creamy

Remove from heat and add some of the mixture to the bowl with the egg yolks

Whisk well and return everything to the saucepan with the remaining chocolate

Mix

Pour this creme into a small bowl, cover with plastic wrap, and refrigerate until firm (about 4 hours)

For the coating: In a bowl, sift together all ingredients

Remove small portions of the chilled truffle mass with a spatula and place them in the bowl with the chocolate mixture

Gently agitate the bowl to coat the entire surface of the truffles, being careful not to stick them together

Store in refrigerator in tightly sealed container until serving time

106 calories per unit