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
Cooking Instructions
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.
