Chocolate Truffles With Liqueur

• 3 ounces semisweet chocolate
• 1 egg yolk
• 1 tablespoon butter, at room temperature (not margarine)
• 3 tablespoons liqueur (I particularly recommend Chambord, Baileys Irish Cream, Grand Marnier, Frangelico, and Sabra ( a ch)
• 2 tablespoons icing sugar, sifted through a sieve to remove lumps
• unsweetened cocoa powder, for coating or rolling

1. In microwave using medium-low power, melt chocolate in a medium-sized bowl-- the length of time this will take will depend on the strength of your microwave, but expect it to take at least 1 minute.
2. Whisk in butter and egg yolk until blended; then whisk in liqueur and icing sugar until smooth.
3. Cover and refrigerate until firm enough to shape, about 1 hour.
4. Shape mixture into small balls, roll balls in cocoa, then place in tiny foil or paper cups.
5. The above will be a messy job on your hands-- they will get quite chocolatey; if mixture gets too soft, return it to the fridge to stiffen up again.
6. Keep truffles refrigerated in a covered container; remove from fridge about 30 minutes before serving to take the chill off them.

chocolate, egg yolk, butter, liqueur, icing sugar, cocoa

Taken from www.food.com/recipe/chocolate-truffles-with-liqueur-17701 (may not work)