250 g of roughly chopped semisweet chocolate
1/3 cup heavy cream
1/3 cup unsalted butter, softened
2 large egg yolks, lightly beaten
Coating
4 tablespoons semisweet chocolate chips
4 tablespoons confectioner's sugar
1 tablespoon ground cinnamon (optional)
250 g of roughly chopped semisweet chocolate
1/3 cup heavy cream
1/3 cup unsalted butter, softened
2 large egg yolks, lightly beaten
Coating
4 tablespoons semisweet chocolate chips
4 tablespoons confectioner's sugar
1 tablespoon ground cinnamon (optional)
In a double boiler or a heatproof bowl set over a pot of simmering water, melt the chocolate with the cream and butter, stirring until smooth and creamy
Remove from heat
A little at a time, add some of the melted chocolate to the egg yolks, whisking well after each addition, then stir into the remaining chocolate
Mix well
Pour into a small bowl, cover, and refrigerate for at least 4 hours or overnight until firm
Mix together the coating ingredients
With a spoon, lift out the chocolate mixture and coat with the coating
Place in an airtight container
If desired, roll the truffles between your hands to shape
Store in the refrigerator.
