Ingredients
- 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
Directions
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.
Makes about 2 dozen truffles
Photo by Mel Audelo for illustration only
