Chocolate Truffles
This is why I'm with Yves. Seriously. He makes the best chocolate truffles anyone, anywhere has ever or will ever eat.
- Ingredients
- 75g butter
- 250g dark chocolate (at least 50% cocoa content, preferably 75%)
- 2 egg yolks
- dash of whisky (any strong alcohol really. Rum, Grand Marnier etc)
- Method
- Melt chocolate in a bain-maire
- When the chocolate is melted, Yves recommends sacrificing a lamb under the new moon. (Just kidding!!)
- Take the chocolate off the heat and add the egg yolks.
- The mixture will form a thicker paste as the yolk cooks, keep stirring until it is a consistent texture
- Add butter and stir well
- Add alcohol, stir and pour mixture into a container and leave it to cool in the fridge.
- Serving suggestion
- When the truffles are set (the block will take about 2 or 3 hours to get hard), take the container out of the fridge and slice the block into squares. Dust the squares in 100% cocoa powder and pop them in the express-post to me with a thermos of ice cold milk. Thanks very much!
