ALMOND TRUFFLES

3 tbsp butter, softened
1/2 cup sifted powdered sugar
6 squares semi-sweet chocolate, finely grated
1 egg yolk, lightly beaten*
2 tbsp white creme de cocoa
24 whole blanched almonds, toasted
1/2 cup blanched almonds, finely chopped and toasted

At medium speed of mixer; cream butter and gradually add powdered sugar, beating well.

Add grated chocolate, beaten egg yolk, and Creme de Cocoa; blend well.

Cover and chill at least one hour.

Shape mixture into 1-inch balls, inserting one whole almond into center of each ball.

Roll truffles in chopped almonds. Cover and chill 8 hours.

Store any leftovers in refrigerator.

Yields 2 dozen
*

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Editor's note:
COOKING EGG YOLKS FOR USE IN RECIPES
Source: American Egg Board

Because egg yolks are a fine growth medium for bacteria, cook them for use in mayonnaise, Hollandaise sauce, Caesar salad dressing, chilled souffles, chiffons, mousses and other recipes calling for raw egg yolks. The following method can be used with any number of yolks.

In a heavy saucepan, stir together the egg yolks and liquid from the recipe (at least 2 tablespoons liquid per yolk). Cook over very low heat, stirring constantly, until the yolk mixture coats a metal spoon with a thin film, bubbles at the edges or reaches 160° F. Immediately place the saucepan in ice water and stir until the yolk mixture is cool. Proceed with the recipe.