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Categories:Viewed: 4 - Published at: 9 years ago
Ingredients
- 1 pound bittersweet chocolate, chopped
- 3 tablespoons unsalted butter, thinly sliced
- 2 large egg yolks
- 1 1/2 tablespoons brewed espresso
- 1 tablespoon dark rum
Method
- Melt 1/2 of the chocolate in a double boiler over simmering water.
- Off the heat, whisk in the butter, then the egg yolks, espresso and rum; refrigerate until firm, about 1 hour.
- Line a baking sheet with wax paper.
- Roll rounded teaspoons of the chocolate mixture into balls; place them on the baking sheet.
- Refrigerate for 1 hour.
- Melt the remaining chocolate in the double boiler.
- Remove from the heat and let cool, about 10 minutes.
- Using a skewer, spear each truffette, dip it in the chocolate and return it to the baking sheet.
- Refrigerate until ready to serve.
