Truffettes Dauphinoise

Chocolate Truffles

Preparation info

    • Difficulty


Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About


  • 4 ounces bittersweet or German sweet chocolate
  • 1 tablespoon cream


  1. Put chocolate, cream, and rum into top part of a double boiler. Into lower part of boiler put about 1 inch of hot tap water. Set top part into lower part (be sure it does not touch water), cover and bring water to a boil. Turn off heat and let stand until chocolate has softened. Reheat water if necessary to melt chocolate.
  2. When chocolate is soft, add yolk. St