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