In Romanian: Trufe de cafea II



  1. Beat the yolk with the Sugar until creamy, gradually adding cold and well strained coffee essence. Separately, cream the butter, then add the coffee cream to the butter.
  2. When everything is well creamed, take teaspoonfuls, make into little balls which you roll into granulated chocolate or cacao.
  3. Arrange in special paper molds or on a plate sprinkled with cacao or coffee. Keep refrigerated.

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