Chocolate Truffles With Liqueur

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 3
• 3 ounces semisweet chocolate
• 1 egg yolk
• 1 tablespoon butter, at room temperature (not margarine)
• 3 tablespoons liqueur (i particularly recommend chambord, baileys irish cream, grand marnier, frangelico, and sabra ( a ch)
• 2 tablespoons icing sugar, sifted through a sieve to remove lumps
• unsweetened cocoa powder, for coating or rolling

Recipe

• 1 in microwave using medium-low power, melt chocolate in a medium-sized bowl-- the length of time this will take will depend on the strength of your microwave, but expect it to take at least 1 minute.
• 2 whisk in butter and egg yolk until blended; then whisk in liqueur and icing sugar until smooth.
• 3 cover and refrigerate until firm enough to shape, about 1 hour.
• 4 shape mixture into small balls, roll balls in cocoa, then place in tiny foil or paper cups.
• 5 the above will be a messy job on your hands-- they will get quite chocolatey; if mixture gets too soft, return it to the fridge to stiffen up again.
• 6 keep truffles refrigerated in a covered container; remove from fridge about 30 minutes before serving to take the chill off them.