- 10,5 oz dark chocolate 70%.
- 1,7 oz unsweetened cocoa powder
- 3 egg yolks
- 4,5 oz of cream (2 large tablespoons)
- 1,7 oz unsalted butter
- 2,5 oz icing sugar
Melt chocolate in double boiler.
Add the butter and cream and stir until a smooth paste.
In a bowl mix 3 egg yolks and icing sugar.
Pour contents of pan into the container and mix with wooden spoon.
Cover the container with plastic wrap and place in fridge 1:30.
When the dough is quite hard, with your hands to form small balls.
In a bowl, pour the chocolate powder and put a dozen truffles.
Place another bowl on top and shake to roll the truffles on a plate and cover with chocolate powder .Repeat for all the truffles.
My thing with +: Instead of chocolate 70%, take a chocolate 85% cocoa to taste even more pronounced.