Cook The Book: Bittersweet Chocolate Truffles

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8 ounces bittersweet or semisweet chocolate, finely chopped

6 tablespoons (3/4 stick) unsalted butter, cut into small pieces

1 egg yolk, at room temperature 1/4 cup boiling water

1/3 cup unsweetened Dutch-process cocoa powder

Equipment Needed

Instant-read thermometer

Fine strainer

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