3 ounces unsweetened chocolate
1¼ cups confectioners’ sugar
⅓ cup butter or margarine, softened
3 large egg yolks
1 teaspoon vanilla
Chocolate sprinkles
In the top of a double boiler over boiling water, melt the chocolate. In a medium bowl cream the confectioners’ sugar and butter together. Add the egg yolks, one at a time, mixing well after each addition. Stir in the melted chocolate and the vanilla. Chill until the mixture is cool enough to handle.
Shape the mixture into small balls and roll in the chocolate sprinkles. Place on a baking sheet and let set for 1 hour. Store in the refrigerator. The truffles will keep approximately 1 week.
Makes 4 to 6 servings
Wini Hamilton, Queen Bitchyboss
Cackling Crows,
Woodbridge, Virginia