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Makes about 30 truffles
Note: Pregant or nursing women, young chilren or any with an immune
deficieny should not eat foods made with raw eggs.
Heat butter in a small saucepan until very hot and bubbly (be careful
not to let it burn). Remove from heat and add the chocolate. Stir constantly
until smooth and melted. Set aside.
 In
a large bowl, beat egg yolks until foamy. Beat in the sugar gradually,
add extract and liquer and continue to beat until thick (see photo). With
mixer on slow to medium speed, gradually beat in the melted chocolate
mixture. Beat until smooth and well mixed. Cover with plastic wrap and
refrigerate for at least thirty minutes or until firm.
 Place
your choice of coating in a bowl. If you're going to have more than one,
use separate bowls. Some possibel coating choices are: toasted coconut,
chopped nuts, unsweetened cocoa, powdered chocolate, crushed Oreo®
Cookies.
Scoop out a teaspoon full of the truffle mixture and, using your fingers,
roll it into a ball. Work quickly as the heat of your hand will quickly
start melting the chocolate. Drop ball in the coating bowl. Repeat the
process until there are 4 or 5 balls in the coating bowl. Gently roll
the truffles in the coating mixture and a sheet of waxed paper.
Wrap truffles in an air tight container and store in the refrigerator
for up to ten days or in the freezer for up to a month.
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