8 oz bittersweet or semisweet chocolate, chopped or grated
4 oz margarine cut into 1/2" cubes
2 egg yolks, lightly beaten
2 Tbs framboise
cocoa (sweetened and/or unsweetened)
Melt chocolate in a bowl over hot water.
Remove bowl from hot water and whisk in margarine, then egg
yolks, then add the framboise.
Place bowl over pan of ice water and beat vigorously until
chocolate is thick and smooth.
When workable, form into little balls.
Roll into cocoa, place on plate and refrigerate until firm.
Roll in cocoa again and return to refrigerator until served.
Can be kept in a container in the refrigerator for 5 6 days.
(I used chocolate from Williams Sonoma, and I used their sweetened cocoa mixed with regular breakfast cocoa. We are talking extra yummy.)
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