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White Chocolate Truffles

From 0477 Pdf Chocolate Recipes For Chocalate Lovers.

Source and licence

From 0477 Pdf Chocolate Recipes For Chocalate Lovers, character 2684 of the text, digitised by the Internet Archive: https://archive.org/details/0477-pdf-chocolate-recipes-for-chocalate-lovers

Read the original not stated by archive.org

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

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Ingredients

Method

  1. 1/4 C butter 1/2 C confectioner's sugar 1 teaspoon almond extract 1 egg yolk 8 oz.
  2. white chocolate, broken into small pieces 1 C chopped blanched almonds, lightly toasted Makes about 2 dozen truffles Melt chocolate and butter in the top of a double boiler over low heat, stirring constantly.
  3. Remove from heat.
  4. Add sugar, egg yolk and almond extract;
  5. beat with an electric mixer until smooth.
  6. Transfer to a shallow glass casserole dish.
  7. Cover and refrigerate 1 hour.
  8. Shape mixture into 1 inch balls.
  9. Roll in almonds.
  10. Cover and refrigerate at least 8 hours.
  11. Place in miniature foil cups at room temperature to serve.
  12. Store in airtight container in refrigerator.