Baker's Truffles
3 squares Baker's semi-sweet chocolate
5 tablespoons unsalted butter
1 egg yolk
2/3 cup confectioner's sugar -- sifted
1 teaspoon vanilla
nuts, finely chopped or baker's angel flake coconut
Melt chocolate in saucepan over very low heat, stirring constantly;
cool.
Cream butter with egg yolk. Gradually add sugar, blending well. Stir in
chocolate and vanilla. Chill until firm enough to handle.
Shape into balls about 1-inch in diameter. Roll in nuts; chill. Store in
refrigerator.
Makes about 30 candies
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