Translated from a French recipe by Ethan Graham
125 grams (1.1 sticks) unsalted butter
2 egg yolks
1 packet vanilla sugar (1 tsp sugar soaked in vanilla)
125 grams (1 cup) powdered sugar (add more as needed)
50 grams cocoa powder to coat
Break chocolate into little pieces (unless in chocolate chip form) and melt in double boiler.
Add cubes of butter and mix well. When the butter is melted into the chocolate, remove chocolate mixture from stove.
Add egg yolks, sugar, and powdered sugar (add more powdered sugar until it is thick enough). Mix well.
Place mixture in refrigerator for at least one hour to solidify.
Roll truffle-sized balls from mixture with your fingertips to keep mixture from melting. Coat balls in cocoa powder.
Tastiest cold-Enjoy!
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