French chocolate mint truffles

submitted by -- Susan in Madison, Wisconsin, USA

I am ashamed to admit that I did not record the name of the book from which I originally copied this recipe many years ago. I hope that the creator of these luscious sensation bombs will forgive me for sharing them with you.

6 oz. semisweet chocolate [notice this is the main ingredient, so go for quality]		2 oz. butter
2 egg yolks		1/4 tsp. peppermint extract
ice water		cocoa powder or ground chocolate
Break up chocolate into chunks. Heat in double boiler over low heat until partially melted. Stir until completely melted. Remove top part of boiler. Add butter, a little at a time, whisking until smooth after each addition. In a small bowl, stir a bit of chocolate into yolks to equalize temperature. Now stir yolks into chocolate. Replace boiler; stir gently for about 2 minutes. Remove from heat and add peppermint. Place top of boiler in ice water; stir constantly until firm enough to hold a definite shape [note: this change seems to happen suddenly, and occurs moments after I think "darn, I'm tired of stirring"]. On a greased plate or on waxed paper, make shooter-marble-sized mounds of the stuff. Let stand at room temperature until easy to handle. Put some cocoa or ground chocolate in a bowl. Pick up a mound of stuff and roll it into a ball, then roll in the cocoa or ground chocolate to coat [I prefer cocoa, but some of my friends (mostly the men, for some reason) prefer ground chocolate]. Repeat with the rest of the truffles. Serve at room temperature. Voluptuous!

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