Chocolate Truffles - Tartufi di Chocolata
- 6 oz (168 grm). semi-sweet chocolates
- 2 oz (56 grm). unsweetened chocolate
- 4 tsp (20 ml) heavy cream
- 2 tsp (10 ml) rum
- 3 tbsp (45 ml) unsalted butter
- 2 egg yolks, beaten
- 1 cup (225 ml) ground almonds
- Melt the chocolates and the cream in the top of a double boiler; stir until Smooth.
- Remove from heat.
- Stir in butter and beaten egg yolks.
- Chill mixture until firm, about 3-4 hours at least.
- Form mixture into small balls (truffles), and roll in ground almonds.
- Store in freezer or refrigerate until ready to serve.
semisweet chocolates, unsweetened chocolate, heavy cream, rum, butter, egg yolks, ground almonds
Taken from online-cookbook.com/goto/cook/rpage/000DC8 (may not work)