Chocolate truffles (2)
Instructions
Chop the chocolate and melt in a Bain-Marie together with cream; Let it cool slightly.
Meanwhile, in a bowl, mix with a spoon the butter kept at room temperature, the sugar and the egg yolks.
Add the chocolate mixture and mix thoroughly.
Let cool for 4-5 hours, then quickly hands formed balls that pass in cocoa.
Keep cool after placing each truffle into a paper pirrottino.
Remember that these truffles are preserved, always cool, just a couple of days.
