White Chocolate Truffles:
1/4 cup butter
1/2 cup confectioner's sugar
1 teaspoon almond extract
1 egg yolk
8 oz. white chocolate, broken into small pieces
1 cup 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.
