White Chocolate Truffles


  • 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

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