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Print this Recipe    Truffles 25

COGNAC TRUFFLES

3 1 oz square of unsweetened chocolate
1 1/4 c confectioners' sugar
1/3 c butter
3 egg yolks
1 tsp vanilla or 2 TBSP of cognac

Melt chocolate. Combine sugar and butter in bowl. Cream together.
Add egg yolks, 1 at a time. Stir in melted chocolate and flavouring.
Chill mixture. Break off pieces and form into balls. Roll in
coating. Air-dry 1 hour. Store in air-tight container in very
cool place. Makes about fifty truffles.

Suggested coatings: ground almonds or other nuts, cocoa, more
melted chocolate, confectioners' sugar, coconut, chocolate or
coloured jimmies.

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