|Unsweetened chocolate square||3 Ounce|
|Confectioner's sugar||1 1⁄4 Cup (20 tbs), sifted|
|Butter||1⁄3 Cup (5.33 tbs)|
|Vanilla/2 tablespoons cognac||1 Teaspoon|
|Melted chocolate/Cocoa / ground nuts / chocolate jimmies / coconut||1 Cup (16 tbs)|
Melt 3 chocolate squares over hot, not boiling, water.
Meanwhile combine sugar and butter in mixing bowl; cream together.
Add egg yolks one at a time; blend well after each addition.
Stir in 3 melted chocolate squares and flavoring.
Chill mixture until firm enough to handle easily.
Break off small pieces; form into 1/2 inch balls.
Roll in a favorite coating.
(It is very nice to use several different coatings and arrange finished truffles in very pretty pattern on serving dish.)
Allow finished balls to dry and firm on baking sheet about an hour before storing in airtight container in very cool place.
These keep about a week.