Chocolate Bliss

Truffles are one of those little secrets you can pull out of your sleeve to delight people. They are incredibly easy to make.... can be flavored a zillion different ways... and packaged in a small box or cellophane bag, are a lovely little gift.
Here's a perfect bittersweet chocolate truffle recipe from Alice Medrich. It uses an egg for its silken texture, which is craftily cooked for people who object to eating raw eggs.

Bittersweet Chocolate Truffles

8 oz bittersweet or semisweet chocolate, finely chopped
6 Tbsp butter, chopped
1 egg yolk, room temp
¼ cup boiling water
1/3 cup cocoa powder

To make truffles, place chocolate and butter in bowl set in a skillet of barely simmering water. Stir frequently until melted and smooth. Set aside, but leave skillet on low heat.

Place egg yolk in small bowl. Gradually whisk in boiling water. Place bowl in skillet and stir constantly until yolk mixture thickens slightly to the consistency of light cream and registers 160-degrees. Remove and scrape mixture over melted chocolate. Stir gently, just until egg is completely incorporated and mixture is smooth. Pour through strainer into clean bowl. Chill 2 hrs.

To form truffles, sift cocoa into pie plate. Dip melon baller or small spoon into hot water, wipe off water, and scrape across surface of truffle mixture to form a rough 1” ball. Pinch into shape if necessary; these should not be perfectly round. Deposit truffle into cocoa powder, coating it.

Store in refrigerator up to 2 wks or freeze 3 mos.

(from Chocolate Holidays by Alice Medrich)