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Ingredients:
1/4 cup butter
1/2 cup confectioners sugar
1 tsp. almond extract
1 egg yolk
8 ounces white chocolate, broken into small pieces
1 cup chopped blanched almonds, lightly toasted
Confectioners sugar
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Just click here to get a printer-friendly version of this recipe. • Share it: click to send this recipe to a friend! | | 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.
Gift Giving Notes: Small foil cups can be bought at stores where they carry candy making supplies. You can also buy romantic themed tins and place the truffles in one layer. Place cellophane wrap in the bottom of the tin first, and leave enough to bring it up and over the top of the truffles before closing the tin. Wrap with a gold ribbon and a matching gift tag for giving. If serving the truffles after dinner, place the small foil cups on a doily lined plate.
Makes about 3 dozen Recipe submitted by: Brenda Hyde
Seeds of Knowledge Brenda Hyde is a freelance writer and editor of Seeds of Knowledge.
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