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Step 1

Preparing the Truffle Mixture :

  • Melt 200g of dark chocolate pieces in a saucepan over a bain-marie, stirring gently with a wooden spoon to ensure smooth, even melting.

  • Gradually mix in 50g of chopped unsalted butter until creamy.

  • Remove from heat, then add 3 egg yolks, 30g of sifted powdered sugar, and 1 teaspoon of vanilla sugar. Stir until the mixture is smooth and velvety.

Step 2

Shaping and Coating the Truffles :

  • Refrigerate the truffle mixture for about 2 hours to firm it up for shaping.

  • Roll small truffle balls using your hands or a spoon.

  • Coat the truffles in cocoa powder for a classic finish or in chocolate powder for a kid-friendly option.

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