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White Chocolate Truffles

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By Brenda Hyde

Posted July 23rd, 2007

FabulousFoods.com Recommends: Truffles, Candies, and Confections: Techniques and Recipes for Candymaking, by Carole Bloom, (2005, Ten Speed Press)

Truffles, Candies, and Confections: Techniques and Recipes for Candymaking

Servings:	24
Author Notes:	This truffle recipe was given to us by our friend Brenda Hyde. You can find more old fashioned recipes, crafts and ideas by visiting Brenda's website *www.oldfashionedholidays.com*. Truffles are easy to make, and are a wonderful romantic gesture when given to someone you care about. Whether you wrap them in a pretty tin, or serve them afterÂ dinner, they add to the festive atmosphere.
Ingredients:	1/4 cup butter 1/2 cup confectioner's sugar 1 teaspoon almond extract 1 egg yolk 8 ounces white chocolate, broken into small pieces 1 cup chopped blanched almonds, lightly toasted
Instructions:	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.