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More Chocolate Truffles (makes 40-50 bite sized truffles)

From the book "Cocolat" be Alice Medrich.  Can be found in Kitchen
Specialty stores like Kitchen Bazaar and Williams-Sonoma.  List:  $35
It has some excellent cake, torte, and mousse recipes.

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Ingredients:

Filling:

8 oz.		Semi-sweet or milk chocolate, cut into bits
3 oz.		Sweet (unsalted) butter, cut into bits
1/4 Cup		Water
1		Egg yolk
2-3 tablespoons	Cocoa

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Special equipment:

Strainer (with a 6" bowl at least)
Bread Pan (or any similar long rectangular pan)
Whisk

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NOTE (1):  Microwave setting MEDIUM refers to a power level of about
50% on most microwaves, or more acurately, about 300 Watts of power.

NOTE (2):  "glass" really means "microwave-able."

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To make truffles (about 10 minutes):

1.  Line bread pan with foil.

2.  Put chocolate, butter and water into glass mixing bowl.

3.  Microwave on MEDIUM for about 2 minutes, stirring a few times to
prevent chocolate from burning.

4.  Using a rubber spatula, stir the mixture until it is smooth and
well mixed.  Stir the mixture slowly, or else the mixture will be
grainy instead of smooth.

5.  Add the egg yolk to the mixture, and whisk slowly only until
incorporated.

6.  Strain the mixture into the lined bread pan.

7.  Refrigerate for one hour.

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To coat the truffles (about 10 minutes):

1.  Remove the hardened mixture from the bread pan.  Cut the piece
into bite sized chunks, about 1/2" to 3/4" cubes.  If the mixture is
too hard to cut, let it sit out for 5 or 10 minutes.

2.  Place cocoa into a bowl, and place 3 or 4 truffles into the cocoa
and roll them around.  Remove into another bowl.  Coat all the
truffles in a similar manner.

3.  Over a sink, place a bunch (6 to 10) truffles at a time into
strainer, and shake excess cocoa off.  Shake excess cocoa off all of
the truffles.

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Keeps about 10 days tightly covered in refrigerator