- 6 ounces semisweet chocolate, coarsely chopped
- 1/4 cup butter, cut into small pieces (no substitutes)
- 3 tablespoons whipping cream
- 1 beaten egg yolk
- 3 tablespoons champagne or whipping cream
- 1/4 cup unsweetened cocoa powder, sifted powdered sugar, or small white decorative candies
- Combine semisweet chocolate, butter, and the 3 tablespoons whipping cream in a heavy, medium saucepan. Cook and stir over low heat until chocolate is melted, stirring constantly. Gradually stir about half of the hot mixture into the egg yolk, Return entire mixture to the saucepan.Cook and stir over medium heat for 2 minutes.
Remove from heat. Stir in champagne or 3 tablespoons whipping cream. Transfer truffle mixture to a medium mixing bowl; chill about 1 hour or until mixture is completely cool and smooth, stirring occasionally.
Beat cooled truffle mixture with an electric mixer on medium speed about 1 minute or until color lightens and mixture is slightly fluffy. Chill about 30 minutes more or until mixture holds its shape. Scrape a small ice cream scoop, melon baller, or spoon across the surface of the cold truffle mixture, forming 1-inch balls. Place balls on a baking sheet lined with waxed paper. Refrigerate until very firm.
Gently roll balls in unsweetened cocoa powder, sifted powdered sugar, or small white decorative candies until evenly coated, reshaping as necessary. If desired, serve in decorative foil candy cups.
Make-ahead Tip:Prepare trufles as directed and store tightly covered in the refrigerator up to 2 weeks.