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
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.
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