• Make-Ahead
• Vegetarian
• Staff Favorite

Ingredients

1. 1 pound bittersweet chocolate, chopped
2. 3 tablespoons unsalted butter, thinly sliced
3. 2 large egg yolks
4. 1 1/2 tablespoons brewed espresso
5. 1 tablespoon dark rum

Directions

1. Melt 1/2 of the chocolate in a double boiler over simmering water. Off the heat, whisk in the butter, then the egg yolks, espresso and rum; refrigerate until firm, about 1 hour.
2. Line a baking sheet with wax paper. Roll rounded teaspoons of the chocolate mixture into balls; place them on the baking sheet. Refrigerate for 1 hour.
3. Melt the remaining chocolate in the double boiler. Remove from the heat and let cool, about 10 minutes. Using a skewer, spear each truffette, dip it in the chocolate and return it to the baking sheet. Refrigerate until ready to serve.

Make Ahead

The truffettes can be frozen for up to 2 months.