Truffles

To make top truffles you will need:
 
7 oz dark extrafine cooking chocolate
2.1 oz thick crème fraîche
5.3 oz butter
2 egg yolks
a plate sprinkled with cocoa powder

The evening before, break the chocolate up into pieces and ask an adult to melt it, together with a spoonful of water, using a bowl over a saucepan of water. Take it off the heat, add the butter (cut into thinnish slices) and let it melt, then mix with a whisk until you have a smooth paste. Add the creme fraiche and the egg yolks (be very careful not to add in any egg white). Mix until you have a smooth, creamy mixture. To help the paste harden, place the bowl containing the mixture into a refrigerator for at least 3 hours. Bring the bowl out, then scoop out a little paste with a spoon. Roll the paste into little balls with your hands. Then roll the balls in the cocoa powder. Keep them in the refrigerator.