Trio Of Chocolate Truffles

1. 1

   In a double boiler or metal bowl over simmering water, heat chocolate and butter until melted, stirring frequently. Whisk a small amount of mixture into egg yolks. Return all to the pan, whisking constantly. Cook and stir until mixture is thickened and coats the back of a spoon.

2. 2

   Remove from the heat; divide mixture among three small bowls. Into one bowl, stir rum and coffee granules until smooth. Stir raisins and Cognac into another; stir orange liqueur and zest into the third bowl.

3. 3

   Cool to room temperature, stirring occasionally. Refrigerate for 1 hour or until easy to handle. Shape into 1-in. balls.

4. 4

   Roll the coffee-flavored truffles in cocoa; roll the raisin-flavored truffles in grated chocolate.

5. 5

   In a microwave, melt bittersweet chocolate and shortening; stir until smooth. Dip orange-flavored truffles in melted chocolate; allow excess to drip off. Place on waxed paper-lined

6. 6

   .

7. 7

   Refrigerate truffles for 2 hours or until firm. Store in an airtight container in the refrigerator.

* Per serving · 4 servings · Values may vary.