In a large glass microwave-proof bowl, microwave the dark and light chocolate for 1 minute

Stir the melted chocolate and pop it back into the microwave for 1 more minute

Stir until smooth

In a small bowl, whisk the egg yolks and set aside

In a medium-sized bowl, whisk the melted butter and evaporated milk

One spoonful at a time, add a spoonful of warm butter mixture to egg yolk and mix

Once the eggs have warmed up and thickened, pour them into the butter and cream mixture and mix well

Cover and refrigerate for a few hours or overnight

Pour a small amount of all-purpose flour onto your work surface

Using your hands or kitchen gloves pat them onto the flour and rub your hands together so the flour is lightly coating your palms

Roll the truffle mixture into small teaspoon-sized balls

Set out a piece of wax paper

Melt the green chocolate

Using a fork or dipping tool, One by one, dip truffle balls into the melted chocolate

Bring the chocolate balls up to the side of the bowl and tap to release excess melted chocolate

Place the coated truffles onto the wax paper to dry

Store in an airtight container in a cool place