White Chocolate Truffles

Ingredients

• 1/4 C butter.
• 1/2 C confectioner’s sugar.
• 1 Teaspoon almond.
• Extract 1 egg yolk 8 oz.
• White chocolate is broken into small pieces.
• 1 C chopped blanched almonds.
• Lightly toasted.

Preparation Method:

• 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 for 1 hour.
• Shape mixture into 1-inch balls.
• Roll in almonds.
• Cover and refrigerate for at least 8 hours.
• Place in miniature foil cups at room temperature to serve.
• Store in airtight container in refrigerator.
• Prepare the Silicone Molds for the white chocolate truffles.
• Put the filling grains inside each mold as desired.
• Pour the white chocolate truffles inside the molds.
• Leave it until it cools at the temperature of the Kitchen.
• Put it in the refrigerator until it becomes fully coherent.
• Take it out of the molds and serve it cold with coffee, and aluminum foil can be used as an alternative to Silicone Molds as follows:
• Put the chocolate mixture in another bowl.
• Put it in the refrigerator until it cools and sticks slightly so that it is formed and divided with a spoon.
• Get aluminum foil, and then cut it into medium sized squares.
• Bring the chocolate from the refrigerator.
• Put a spoonful of each aluminum sheet with one or more of the fillings, pressing it to be in the middle of the chocolate.
• Wrap the chocolate as desired, tightening it and enabling it to take the desired shape.
• Keep the chocolate chips in the refrigerator until they solidify and harden.

Warm regards,
Best Nice Deals Team