Chocolate Truffles

September 20, 2007

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While you’re in a candy-making mood … SAM

1 (12-ounce) package semisweet chocolate morsels
8 tablespoons butter (1 stick)
2 egg yolks
1/2 cup heavy cream
1/4 cup amaretto liqueur
1/2 cup cocoa powder

In the top of a double boiler over simmering water, melt the chocolate. Remove from the heat and add the butter, 1 tablespoon at a time, stirring until melted. With an electric mixer on high speed, beat the egg yolks until lemon colored. Gradually beat in 1/4 of the chocolate mixture. Add the egg mixture to the remaining chocolate mixture by hand, stirring constantly. Stir in the cream and amaretto. Pour the batter into the top of the double boiler and cook over simmering water for 1 minute or until thickened and smooth, stirring constantly. Cover and refrigerate overnight. Form into 1-inch balls and roll in cocoa powder. Store in the refrigerator.
Makes about 4 dozen truffles.

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