Chocolate Truffles

Dazzle your friends at the next potluck with this sweet concoction or package them in pretty boxes for gifts.

Ingredients:

1 cup heavy cream
2 cups bittersweet chocolate chips (60% or more)
3 egg yolks
1 cup powdered sugar
1/2 teaspoon orange extract
2 oz - 1/2 stick butter

2 tablespoons cocoa
2 tablespoons powdered sugar

In a small pan, bring the cream to boil, add chocolate, remove from the heat and stir until combined. Cool.

Whip the egg yolks with 1/2 the sugar until pale.

Add the butter to the cooled chocolate mix and whip 1 minute with am mixer. Add the rest of the sugar and the whipped eggs to the chocolate mix and whip another minute.

Transfer to a ziplock bag, snip off the corner and squeeze small mounds onto a parchment paper-covered cookie sheet.

Place in a freezer for 10 minutes. Sift the cocoa and the powder sugar 2-3 times through a fine sieve, place in a pie plate.

Remove the chocolate mounds from the freezer, roll each in your hands for 2 seconds and drop into the cocoa-sugar mix. Roll in the pan to coat all around, return to the cookie sheet and chill until hard. Keep refrigerated or frozen.

Bring them to room temperature before serving.