This recipe was originally found on HandPickedNation.com, but it is no longer available there. Here it is:
Yield: 48 – 64 truffles, depending on preference of size
1 pound semisweet chocolate, coarsely chopped, preferably Valrhona or Callebaut (I use low-carb dark chocolate found at Trader Joe’s)
5 ounces unsalted butter, cubed (10 Tbsp)
1/8 teaspoon salt
2 egg yolks
1/2 cup boiling water
For Mint: add 6 drops of doTerra Peppermint essential oil
1/3 cup Dutch process cocoa powder (Droste) for rolling. I find that the cocoa ends up being the first thing you taste, so it’s a matter of taste. Try it. It can help keep the truffles from sticking together if you store them jumbled together.
- Line an 8X8″ pan with foil
- Melt chocolate, butter, salt over low heat stirring until smooth, about 10 minutes. Transfer to a food processor.
- Place the yolks in a bowl and while whisking constantly, slowly pour in 1/2 cup boiling water. Work carefully and keep whisking
- Pour egg mixture through a strainer into the food processor bowl with the chocolate
- Purée until smooth
- Pour into prepared pan and smooth with an offset spatula. Chill at least one hour until firm
- Invert chocolate block onto cutting board. Remove foil and cut into 48 – 64 squares. Toss each into cocoa powder and arrange on parchment to firm and chill.
Keep cool and dry, or freeze.
Cook’s Note: With so few ingredients the quality of chocolate and cocoa powder is crucial. Better quality produces better truffles. If you like, add a tablespoon of liqueur such as Sambuca, Framboise, Kahlua or grappa for that subtle something extra.