Chocolate Truffles Makes About 30 Truffles

¼ pound semisweet chocolate

3 tablespoons unsalted butter

2 egg yokes

1. Melt the chocolate in a double boiler over hot water. Add the butter, and stir with a whisk until smooth and glossy.

2. Add the egg yokes, and whisk. The mixture will thicken and lose some of its shine.

3. When the chocolate mixture has hardened, make truffles, by scooping out heaping teaspoonfuls and placing them on a cookie sheets lined with wax or parchment paper. Roll each of the little chocolate balls between the palms of your hands to round them roughly.

4. Roll in unsweetened cocoa powder or crushed slivered almonds.

Make It Ahead: Freeze for a few days or up to 1 month. Because of their hard consistency, they freeze well.

Variations: Add flavoring to base mixture, such as orange liquor: 1 teaspoon grated orange rind and 1 tablespoon Grand Marnier. Coffee liquor: 2 teaspoons extra-strong coffee and 1tablespoon dark rum. Cognac-almond: 1 tablespoon cognac and ¾ cup sliced almonds.

From Julia Kraft's AAUW Chocolate Party October, 2006