Truffes au Chocolat

Method

Melt 125 grams of chocolate in a bainmarie, add to it a spoonful of water, a spoonful of finely granulated or caster sugar, 100 grams of butter and a yolk of egg (which must not be added until the chocolate has cooled considerably). Leave for five hours, then make balls of the size you like and roll them in powdered chocolate. The truffles should be made the day before they are eaten.