Categories: Chocolate, Candies, Christmas 
      Yield: 1 servings 
  
    1/2 lb Good chocolate 
           About 1/2 glass water 
      3    Egg yolks 
      3 oz Butter 
  1 1/2 oz Praline paste 
  
  Slowly melt the chocolate in the water, bring to a gentle boil, remove from 
  the fire, and add the yolks, beating with a spatula, then replace on a low 
  fire to poach the eggs in the chocolate. Do not stop beating. Remove from 
  the fire and add the butter and the praline paste. Let cool, beating from 
  time to time (this cooling takes a rather long time). When the mixture 
  begins to solidify, take some with a spoon, place it in some grated 
  chocolate (prepared in advance), and shape to resemble real truffles. These 
  truffles keep a week. To keep a longer time, substitute vegetable 
  shortening for the butter. 
   
  Source   : The Art of French Cooking Posted by: Rina de Jong