8.8 oz of dark chocolate chopped coarsely
1/3 cup of milk
1/3 cup of butter
2 large egg yolks beaten slightly
For the coating
4 tablespoons of cocoa powder
4 tablespoons of confectioner's sugar
1 tablespoon of ground cinnamon (optional)
8.8 oz of dark chocolate chopped coarsely
1/3 cup of milk
1/3 cup of butter
2 large egg yolks beaten slightly
For the coating
4 tablespoons of cocoa powder
4 tablespoons of confectioner's sugar
1 tablespoon of ground cinnamon (optional)
In a double boiler, melt the chocolate with the milk and butter over low heat, stirring until the mixture is 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 coating ingredients
With a spoon, remove the chocolate mixture and coat with the topping
Store the truffles in the refrigerator in an airtight container
If desired, coat again with the cocoa powder at serving time.
