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To atone for my snark, I should mention that for many years I have been using an easy chocolate truffle recipe from Jacques Pepin’s “A French Chef Cooks at Home”. He emphasizes that “if the chocolate curdles or tightens too much after addition of a liquid, add more liquid and keep beating it with a spatula and it will become smooth again.” I won’t give the complete recipe (although the book seems to be out of print, which makes me less inclined to respect copyright), but the ingredients are:
6 ounces semisweet chocolate (of the best quality)
2 egg yolks (medium sized eggs)
2 tablespoons milk
1 teaspoon coffee or orange liqueur (optional)
1/3 stick sweet butter
Basically, you melt the chocolate, whisk in the egg yolks, add the milk and alcohol while continuing to whisk, and then whisk in the (warm) butter bit by bit. (I have better luck with a wooden spoon than a wire whisk.) Refrigerate, and then roll out the balls between the palms of you (warm) hands. I coat the truffles with cocoa powder, but wimps can use grated chocolate instead.