White Chocolate Truffles
- Ready In:
- 30mins
- Ingredients:
- 6
- Yields:
-
18 truffles
- Serves:
- 18
ingredients
- 1⁄4 cup slivered almonds (toasted)
- 2 tablespoons butter
- 3 tablespoons heavy cream
- 8 ounces white chocolate, coarsely chopped
- 1 tablespoon almond extract
- 1⁄2 cup shredded toasted coconut
directions
- In a food processor, grind almonds finely.
- Melt butter in a small saucepan, add cream and bring to a boil. Remove from heat and stir in white chocolate. Let stand till softened, stir till smooth. Add almond extract and ground almonds. Chill for 2 hours covered with plastic wrap.
- On a cookie sheet, toast coconut in a 350° oven, tossing frequently till golden. Let stand to cool.
- Remove chocolate mixture from fridge, and shape into 18 balls (I use a 1 Tablespoon scoop for this). Roll immediately in toasted coconut and chill.
- These must be stored in the refrigerator.
- Note: To toast almonds, place on cookie sheet and toast in oven at 350° till you start to smell them, that is a true indicator that they are toasted just right.
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RECIPE SUBMITTED BY
<p><span style="color: #993366;">I credit my mother and aunt for my love of cooking--Mom for her creativity and my aunt for putting the apron on me and letting me go. I enjoy baking most of all and when I get time, that's what I do for fun. There's never a shortage of takers! During the holidays I am a maniac for baking cookies and every year around late October, I start prowling for new creative, different ideas.</span></p>