250g of coarsely chopped bittersweet chocolate
1/3 cup of heavy cream
1/3 cup of unsalted butter, softened
2 large egg yolks, lightly beaten
To cover
4 tablespoons of confectioner's sugar
4 tablespoons of melted chocolate
1 teaspoon of ground cinnamon (optional)
250g of coarsely chopped bittersweet chocolate
1/3 cup of heavy cream
1/3 cup of unsalted butter, softened
2 large egg yolks, lightly beaten
To cover
4 tablespoons of confectioner's sugar
4 tablespoons of melted chocolate
1 teaspoon of ground cinnamon (optional)
Melt the chocolate with the heavy cream and butter in a saucepan over low heat, stirring until smooth and creamy
Remove from heat
Add a little of the chocolate to the egg yolks, mix well, and add to the remaining chocolate, mixing again
Pour into a small bowl, cover, and refrigerate for 4 hours or until firm
Mix the covering ingredients
With a spoon, remove the chocolate mixture and coat with the confectioner's sugar
Store the truffles in an airtight container in the refrigerator
If desired, re-coat with melted chocolate at serving time
Yields 20 units.
