Tartufi di Cioccolato ITALY chocolate truffles
This quantity of chocolate makes about 30 truffles.
250 g 55% – 65% Italian chocolate
125 g icing sugar
50 g cocoa powder
40 g butter
2 egg yolks, whisked
15 ml milk
Melt chocolate in a bain-marie with butter and milk. Leave to cool, about 15 minutes. Beat egg yolks with sugar, add to chocolate mixture. Refrigerate for four hours. Put cocoa into a bowl. Form chocolate paste into walnut-sized balls, coat in cocoa powder.