Chocolate Truffles recipe

The evening before, break the chocolate up into pieces and ask an adult to melt it, together with a spoonful of water, using a bowl over a saucepan of water.

Take it off the heat, add the butter (cut into thinnish slices) and let it melt, then mix with a whisk until you have a smooth paste.

Add the heavy cream and the egg yolks (be very careful not to add in any egg white).

Mix until you have a smooth, creamy mixture.

To help the paste harden, place the bowl containing the mixture into a refrigerator for at least 3 hours.

Bring the bowl out, then scoop out a little paste with a spoon.

Roll the paste into little balls with your hands.

Then roll the balls in the cocoa powder.

Keep them in the refrigerator.