¼ cup butter
½ cup confectioners sugar
1 tsp. almond extract
1 egg yolk
8 oz. white chocolate, broken into small pieces
1 cup blanched almonds, lightly toasted , chopped
confectioners sugar
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.
Sugar: 8g
:
Calcium: 33mg
Calories: 111kcal
Carbohydrates: 9g
Cholesterol: 10mg
Fat: 8g
Fiber: 1g
Iron: 1mg
Potassium: 61mg
Protein: 2g
Saturated Fat: 3g
Sodium: 32mg
Vitamin A: 98IU
Vitamin C: 1mg
