Heavy Cream-free Chocolate Truffles

1. 1

   Melt the chocolate in a double boiler and mix in the egg yolk and milk.

2. 2

   Do this step while warming.

3. 3

   If the milk and egg yolk are cold, the chocolate will harden and become dry.

4. 4

   So, warm the milk and egg yolk until it's warm to the touch.

5. 5

   Line a Tupperware or container with kitchen parchment paper or plastic wrap, pour in the mixture, and refrigerate until firm.

6. 6

   Cut into squares and coat in cocoa powder.

7. 7

   When you take it out of the refrigerator, it's hard, so wait a bit as they come to room temperature or use a higher amount of milk to soften.

* Per serving · 4 servings · Values may vary.

No additional tips available.