Truffles Recipe
Courtesy of Jacque Pepin, and modified by me, Roger Zauner 2012.12.04

Jacque Pepin's truffle recipe, for which is very simple to begin with, can be easily modified for somebody looking for a low-fat or diabetic truffle recipe.

8 Ounces	100% Solid Unsweetened Cacao, chopped
2-4 Teaspoons Raw Honey
1-2 Teaspoons Vanilla (Prefer real or sugar water based vs. alcohol based)
12 Fluid Ounces Evaporated Milk (%2 or whole) (See Note1)
1 Large Egg Yolk (or two small egg yolks) (See Note2)
2 Teaspoons Fresh Mint
2 Teaspoons Unsweetened Cacao Powder
2 Cookie Sheets

Melt the chopped cacao in a double boiler on a wood stove.

Once melted, mix in honey and any other flavourings such as vanilla and dried mint. (See Note3)

At this point, you can likely remove the mixture from the heating source as the water in the double boiler will maintain any required heat.

Mix in the egg yolk.  The mixture will thicken considerably.  (See Note4)

Add small amounts and evaporated milk while mixing.  Do not use the entire 12 fluid ounces.  Will likely have about 1/2 cup or 4 fl oz remaining.  (Again see Note4.  Might be best to add prior to the egg yolk!) (See Note5)

You want a very smooth consistency, but not completely runny.  Also, can taste often to ensure the desired amount of sugars and flavouring are added.

Using a tablespoon, measure large half-sized scoops onto two non-stick or parchment paper lined cookie sheets.

Refrigerate, freeze or place outside in sub-zero (ie. -40) temperature until the small clumps are solid enough to hold their shape.

Remove immediately from the cookie sheets into cacao powder.  (If allowed to thaw on a cookie sheet, they will adhere to the cookie sheet.)

Once thawed or pliable, Shape into rounds and powder in cacao powder.

Refrigerate until serving time, allowing to thaw to room temperature prior to serving.

Note1: Evaporated milk is commonly used in Europe with chocolate, whereas in England and the US, we for some reason use cream.  Evaporated milk require much less sugar in the recipe and contains much less fat, whereas cream is more dense with fat and requires much more sugar.

Note2: Reserve the egg whites and mix with one whole egg for breakfast scrambled eggs

Note3: If using fresh mint, add last as this will preserve the flavour of the herb.

Note4: It has been debated when to add the milk/cream and egg.  I have already tried adding the egg first and found the mixture quite thickened.  It might be best to add the milk/cream first to thin the cacao and then the egg.  The only consideration, is to ensure the cacao is at a proper temperature for the egg yolk to cook, of which the required temperature is likely quite minimal while the cacao will be >100-120F.  Safe eggs are between 150-160F. We should be adequately safe here if using fresh reliable egg yolks.

Note5: Use the remaining evaporated milk as a substitute for creamer in coffee or tea -- as it's also lower in sugar.