White Chocolate Truffles
1/4 C butter
1/2 C confectioner’s sugar
1 teaspoon almond extract
1 egg yolk
8 ounce. white chocolate, broken into small pieces
1 C chopped blanched almonds, lightly toasted
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.