Anyway, I got the recipe from the lovely Tartelette who makes the at Christmas time every year. Her recipe yields 35-45 truffles, but I needed 48, that is why some of them ended to be half the size of the others, since I was running out of ganache. But, all’s well that ends well and I managed to get all the truffles I needed. They are extremely rich and hopefully we’ll manage to finish them soon because I don’t really know what their “shelf life” is.

So here it goes, you’ll need:

250 g dark chocolate (I used 50% cocoa but I would recommend a higher percentage since mine turned out to be quite sweet)

115 g butter, softened to room temperature

2 large egg yolks

125 g powdered sugar

cocoa powder, for dusting (there’s a whole debate here, some people find that unsweetened cocoa powder is too bitter, I found it to perfectly balance the sweetness of the ganache. If you like them sweeter, use sweetened cocoa, like Nesquick or even powdered sugar. But I would definitely recommend the regular cocoa.)

Method: I was desperately in a hurry when making these, therefore they are not nearly as cute and round as Tartelette’s. But they were tasty anyway. Also, I found that 2 hours outside on the balcony (at what was probably -2 degrees) did what overnight in the refrigerator was supposed to do. So I managed to finish my truffles on time.

What you’ll need to do: gently melt the dark chocolate (broken into pieces) on a bain marie or just over very low heat. When it is smooth and melted, add the butter, one tablespoon at a time. Incorporate well. Add the egg yolks and the sugar, whisking until everything is well blended in and the mixture is smooth. Refrigerate until firm, about 2 hours in the fridge (or one hour on the frozen balcony).

When the batter is firm, take a teaspoon and scoop out balls of ganache that you will roll in your hands to form pretty truffles. Put them on a tray, on a baking sheet. Cover loosely with plastic wrap or aluminum foil and refrigerate again, overnight (or 2 hours on the frozen balcony). Do not skip this step, because the cocoa powder will just blend in instead of just dusting the truffle. Believe me, I tried!

Finally, put a few tablespoons of cocoa powder in a shallow dish. Roll each ball of ganache in the cocoa powder until fully covered. I also wanted to try dipping some of them in white chocolate but ran out of time. Some prefer them rolled in nuts or shredded coconut, but my audience didn’t like any of those two. So I was left with the same old, same old cocoa powder. I don’t think I would’ve had the time to prep anything else anyway.

These are best kept refrigerated, because at room temperature they tend to soften really quickly. However, for tasting I’d say they should be out of the fridge for at least a few minutes.

And voilà: chocolate decadence in a few pretty truffles. Enjoy!

I dare you try it anytime you come to Swiss Romande (to visit me, of course:P)!