I started my career making and selling bite-sized, hand-rolled, cocoa-dusted truffles in Berkeley in the early 1970s. The original recipe, from my French landlady, remains a treasure. I have updated it over the years to meet the challenges of food safety (the original recipe was made with raw egg yolks), new and better chocolates, and our changing taste buds. If you’ve followed me, you may think you already have this recipe once and for all, but I promise that you don’t. Today my house truffles have a touch of salt, a vastly easier method of heating the yolks, and a new, ultrasmooth texture. You cannot buy truffles like these. And if you love the idea of chocolate truffles with red wine, these are the most wine-friendly truffles you will ever find. <br /> <br />Rolling the truffles in cocoa to make them round is the step that takes the longest and makes the biggest mess. But you can skip it! Leave the truffles square. Rather than tossing them in the cocoa with your hands (messy) or with a utensil (which tends to dent them), simply pour them back and forth between two bowls until they are coated. Easy!

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