Substitute for egg yolk in chocolate truffles?
Classic French truffles often add an egg yolk for enrichment. You could use a pasteurized egg product if you'd like, or depending on the recipe you could leave it out all together or replace it with cream since you're using a butter ganache. Alternatively, you can stream in 1/4 cup of boiling water/cream per egg yolk very gently and while whisking to bring the yolks up to 160 degrees. This must be done slowly to prevent the eggs from scrambling.