CHOCOLATE TRUFFLES
Yield: 144 pieces/12 dozen
Ingredients Lb. Oz. Method
Semi-sweet chocolate morsels
 3   -   Melt chocolate and butter in steam-jacketed kettle or double-boiler.
Butter -   12  
Confectioners’ sugar -   8    
Frozen (thawed) or refrigerated liquid egg yolk or reconstituted dried egg yolk* -   12    
Almond, brandy, or rum extract -   1    
Vanilla -   .5    
Cocoa** -   4    
Total approximate weight 5 lb. 5.5 oz.
*6.8 oz. dried egg yolk mixed with 5.1 oz. water
Instructions

Stir in sugar, then eggs, 3 oz. at a time. Cook and stir to 150°F. Remove from heat; stir in extracts. Refrigerate until firm. Use #70 scoop (scant 1 tablespoon) to portion. Roll into balls, then in cocoa.

**Variation: Omit cocoa. Roll balls in finely chopped nuts, crushed toffee bars or candy pieces, sweetened coconut flakes, or dip in melted chocolate shell coating.
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