In Romanian: Trufe de cafea II
- 1 yolk, 8 oz/250 g confectioner's sugar,
- 8 oz/250 g butter,
- 1 teaspoon coffee essence,
- granulated chocolate or cacao
- 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.
- When everything is well creamed, take teaspoonfuls, make into little balls which you roll into granulated chocolate or cacao.
- Arrange in special paper molds or on a plate sprinkled with cacao or coffee. Keep refrigerated.