All you need is love, But a little chocolate now and then doesn’t hurt. – Charles M Schulz
My professional writing career started in college. After entertaining some friends with a home cooked meal, the editor of the college newspaper asked me to consider writing a regular cooking column. Upon graduation, I approached the editor of my hometown newspaper, The Springfield Press and La Cuisine Denycoise, my first professional writing column was born.
I wrote a weekly column and included stories about the recipe. The following is a recipe that was first published in The Springfield Press in December 1979. It was given to me by Mme. Galperine, the head of the French family I lived with during my junior year in Paris.
In recent years, I’ve modified this recipe and experimented with other types of truffles. Because I’m feeling a bit nostalgic, here’s the original recipe. Stay tuned for updates!
Truffes Au Chocolat
(Prepare 1 to 2 days in advance.)
12 ozs semi-sweet chocolate morsels or Baker’s semi sweet chocolate squares
2 T Water (or your favorite liquor – I’ve used brandy or chambord)
1/4 cup unsalted butter, cut into pieces
1 egg yolk (well beaten)
4 T sifted confectioners sugar
1/4 cup unsweetened cocoa
Break chocolate into morsels and place on top of a double boiler. (Today some folks would microwave the chocolate, but I’m old school). Add liquid. Place over low heat and allow the chocolate to melt slowly. When a knife can penetrate the morsels without resistance, remove the chocolate from the heat. While stirring the chocolate with a wooden spoon, add butter pieces. When the butter had fully melted into the chocolate add the beaten egg yolk, continually stirring. Gradually add the confectioners sugar. Stir well for 2 – 3 minutes. Turn mixture into a mixing bowl and place covered in the refrigerator for several hours or overnight. When the chocolate is firm, place the cocoa in a small bowl. Form the melted chocolate into small balls about the size of a walnut. (I use a teaspoon to scrap the melted chocolate from the bowl and then mold it into a ball). Roll balls in the cocoa to completely cover, Place wax paper on a plate and put the cocoa covered balls on the plate. Chill until ready to serve. Makes approximately 30 truffles