---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Bitter Chocolate Truffles
 Categories: Candies
      Yield: 30 Truffles
 
    1/2 c  Unsalted butter;
           - well softened
      1 lg Egg; well beaten
      3 oz Unsweetened chocolate;
           - broken into 6 pieces
      1 tb Strong coffee
      1 lb Confectioners sugar;
           - sifted (approximate)
    1/2 c  Heavy cream
      1 tb Vanilla extract
    1/2 c  Chocolate threads or
           - grated chocolate
 
  In a mixing bowl, whisk the butter together with the egg until
  evenly blended. In a double boiler over gently simmering water,
  combine the chocolate and the coffee and melt, stirring
  occasionally. In a large mixing bowl, place about 2-1/2 cups of the
  confectioners sugar. Add the butter and egg mixture, the melted
  chocolate mixture, cream, and vanilla. Stir well and, if necessary,
  add more sugar to make the mixture into a paste stiff enough to
  handle. Roll the paste quickly into little balls, using about a
  heaping 2 ts for each truffle. Roll the balls in the chocolate
  threads. Chill until firm, on a tray lined with parchment paper in
  the refrigerator. If desired, layer the balls with parchment in an
  airtight cookie tin and store in the refrigerator for up to
  1 week.

  Recipe by Too Hot Tamales Show #TH6208, TV Food Network, 1996
 
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