Chef Lee Napoli, Anago at the Lenox Hotel in Boston, Massachusetts
2 dozen truffles
2 sticks unsalted butter
cup espresso coffee
8 ounces semisweet chocolate
3 whole eggs
3 egg yolks
8" cake pan.
Truffle scoop (optional)
Preheat oven to 350 degrees. Adjust rack to center of oven.
Melt butter, sugar, coffee, and chocolate in top half of double
boiler set in simmering water. Place in mixer, add egg yolks
and whole eggs slowly until well blended. Pour into eight-inch
cake pan. Place cake pan into water bath and bake 1 hour in
a 350 degree oven.
Remove cake pan from oven, and place in the refrigerator to
cool. When cooled, use truffle scoop or teaspoon to scoop
truffles and roll with hands into 1/2" balls. Chill again
until firm. Dip each truffle in melted chocolate of your choice
or roll each truffle in cocoa. Chill and serve directly from