4 ounces bittersweet chocolate
2 tablespoons milk
1 egg yolk
2 teaspoons finely minced mint
2 teaspoons unsweetened cocoa powder


1. Heat the chocolate and milk together, either in a double boiler over hot water or in a microwave oven, at medium heat, for 30 second increments, until the chocolate is melted. Stir.
2. Stir in the egg yolk and mint. (If you are concerned about salmonella from the egg yolk, you can at this point heat the mixture in a double boiler to 140 degrees F. and hold it at that temperature for 4 minutes to kill the bacteria.) Cool to room temperature, cover, and refrigerate the mixture for at least 1 hour, until firm.
3. Divide the cold mixture into twenty small pieces and press each piece into a roundish ball—the balls should be uneven so that they resemble real truffles. Sprinkle cocoa over the balls on the plate and shake the plate so the truffles roll around in the cocoa and become coated.
4. Transfer the truffles to a clean plate and refrigerate them until serving time.
Only thirty calories each, Jacques Pepin’s little truffles make an elegant dessert or holiday gift. They can be refrigerated or frozen, too.
Chocolate Mint Truffles
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