4 ounces bittersweet chocolate, broken into small
4 ounces milk chocolate, broken into small pieces
4 tablespoons Grand
4 egg yolks*
1 1/4 cups confectioners' sugar
* Pregnant or nursing women, young children or any with an immune deficiency
should not eat foods made with raw eggs.
Heat butter in a small saucepan until very hot and bubbly (be careful not to
let it burn). Remove from heat and add the chocolate. Stir constantly until smooth
and melted. Set aside.
In a large bowl, beat egg yolks until foamy. Beat in the sugar gradually, add
extract and liqueur and continue to beat until thick. With mixer on slow to medium
speed, gradually beat in the melted chocolate mixture. Beat until smooth and well
mixed. Cover with plastic wrap and refrigerate for at least thirty minutes or until
Place your choice of coating in a bowl. If you're going to have more than one,
use separate bowls. Some possible coating choices are: toasted coconut, chopped
nuts, unsweetened cocoa, powdered chocolate, crushed Oreo Cookies.
Scoop out a teaspoon full of the truffle mixture and, using your fingers, roll
it into a ball. Work quickly as the heat of your hand will quickly start melting
the chocolate. Drop ball in the coating bowl. Repeat the process until there are
4 or 5 balls in the coating bowl. Gently roll the truffles in the coating mixture
and a sheet of wax paper.
Wrap truffles in an airtight container and store in the refrigerator for up to
ten days or in the freezer for up to a month.