White Chocolate Truffles

Discussion in 'Recipes' started by neculae, Jun 28, 2010.

  1. neculae


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    1/4 C butter 1/2 C confectioner's sugar 1 teaspoon almond extract 1 egg yolk 8 oz. white chocolate, broken into small pieces 1 C chopped blanched almonds, lightly toasted

    Makes about 2 dozen truffles

    Melt chocolate and butter in the top of a double boiler over low heat, stirring constantly. Remove from heat. Add sugar, egg yolk and almond extract; beat with an electric mixer until smooth. Transfer to a shallow glass casserole dish. Cover and refrigerate 1 hour.

    Shape mixture into 1 inch balls. Roll in almonds. Cover and refrigerate at least 8 hours. Place in miniature foil cups at room temperature to serve. Store in airtight container in refrigerator.