What would a French or any festive meal be without a little chocolate? Françoise Tenenbaum, a deputy mayor of Dijon, shared her entire recipe book with me. When she has time in her busy schedule, she rolls these chocolate truffles at home to serve for parties. They are also perfect for Passover.

　　

Ingredients

50 truffle balls

　　8 ounces dark bittersweet chocolate

　　1/2 cup unsweetened cocoa for dipping

　　2 large egg yolks

　　3 tablespoons sugar

　　1 stick unsalted butter or pareve margarine, softened

　　

Step 1

Melt the chocolate in the microwave or the top of a double boiler. Let cool slightly. Put the cocoa in a shallow bowl or pie plate.

　　

Step 2

Mix the egg yolks, sugar, and butter together in a mixer equipped with a paddle, and gradually add the melted chocolate. Scoop into a small bowl, and leave in the refrigerator a few hours, or until firm.

　　

Step 3

Remove from the refrigerator, and let sit at room temperature until slightly softened. Scoop out level teaspoons of dough, and drop them into the cocoa powder. Gently roll into little balls, and chill until hard. Remove from the refrigerator, and roll a second time in the cocoa. Keep chilled until serving.

　　Quiches, Kugels, and Couscous