- 8 ounces Dark Chocolate Buttons
- 3 large eggs
- 3/4 cup sifted all-purpose flour
- 6 tablespoons unsalted butter (soft)
- 3/4 cup sugar
- 24 ounces Dark Chocolate Buttons for dipping
Preheat oven to 350°, and butter a 9x12 baking pan. Line it with waxed paper and butter and flour the paper.
In the top of a double boiler, over hot but not boiling water, stir and melt the 8 oz. chocolate and butter, and set aside. Beat eggs with sugar until very creamy, about 2 minutes.
Gradually fold together the chocolate and flour into the egg mixture. Pour into the pan and bake until a knife inserted into the center comes out clean, about 25 minutes. Cool, and while still a little warm, cut into 1 1/2 inch squares, and roll into balls.
Freeze 30 minutes, and brush away crumbs. Temper the remaining chocolate and dip each ball into it. Store in a cool dry place.