White Chocolate Truffles
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 lowheat, 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.
