White Chocolate Truffles Recipe
¼ cup butter
½ cup confectioner’s sugar
1 teaspoon almond extract
1 egg yolk
8 ounces white chocolate, broken into small pieces
1 cup blanched almonds, lightly toasted
Melt the chocolate and butter in a double boiler over low heat. Be sure to stir constantly. Remove it from the heat when it has melted. Add the sugar, egg yolk and almond extract. Beat this with an electric mixer until smooth. Pour into a shallow glass casserole, cover and refrigerate for at least an hour.
Shape the cooled mixture into 1-inch balls. Roll the balls in the almonds, cover and refrigerate at least 8 hours. Store the truffles in airtight containers in the refrigerator. Serve in miniature foil cups at room temperature.
To change the flavor, add different flavored liqueur or brandy. You can also add peanut butter with the chocolate and cream if Mom loves peanut butter. In fact, with homemade chocolate truffles, the possibilities are endless.