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 

 

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.


Makes about 2 dozen truffles