(POSTED: August 20, 2006)
6 ounces semisweet chocolate, coarsely chopped
1/4 cup butter, cut into small pieces
3 tablespoons whipping cream
1 beaten egg yolk
3 tablespoons champagne
Unsweetened cocoa powder or powdered sugar
1. In a heavy, medium saucepan combine semisweet chocolate, butter, and whipping cream.
2. Stirring constantly, cook over low heat until chocolate is melted.
3. Add in egg yolk mixture and stir.
4. Cook and stir over medium-low heat for about 2 minutes. Remove from heat.
5. Stir in champagne and transfer truffle mixture to a bowl.
6. Cover and refrigerate for about 1 hour or until cool and smooth, stirring occasionally.
7. Beat cooled truffle mixture with electric mixer (medium, 1 minute) until color lightens and mixture is slightly fluffy.
8. Again refrigerate for 30 minutes or until mixture holds its shape.
9. Line a baking sheet with waxed paper.
10. Use a small scoop or spoon to form 1 inch balls.
11. Place each piece on the prepared baking sheet.
12. Cover and chill in the refrigerator until firm.
13. Roll truffles in cocoa or powdered sugar and serve.
Source: winedefinitions.com Contributor: Kate Riccaroo (Rome, Italy)