---------- Recipe via Meal-Master (tm) v8.02
  Categories: Desserts, Candies
       Yield: 16 servings
       6 oz Semisweet chocolate *
       4 tb Unsalted butter **
     1/2 t  Vanilla extract
       2    Egg yolks; lightly beaten
       4 tb Unsweetened cocoa powder
   *Note: Semisweet chocolate should be coarsely chopped.
   ** Unsalted butter should be cut into small pieces.
   In a double boiler, melt the chocolate and butter over simmering water.
   Remove from the heat and stir in the vanilla.  In a small bowl, gradually
   whisk the warm chocolate mixture into the egg yolks.  Cover and
   refrigerate until firm, about 1 hour.
   Shape level tablespoons of the chocolate mixture into balls and then roll
   them in the cocoa.  Refrigerate the truffles.