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 cocoa
- 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 cocoa.
- Arrange in special paper molds or on a plate sprinkled with cocoa or coffee.
- Keep refrigerated.