8 oz. white chocolate, broken into small pieces
1/4 cup butter
1/2 cup confectioner's sugar
1 teaspoon almond extract
1 egg yolk
1 cup chopped blanched almonds, lightly toasted
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 24 truffles.
White Chocolate Truffles
12 oz. white chocolate, coarsely chopped
1/3 cup whipping cream
2 tbsp. orange liquor
1 teaspoon grated orange zest
1-1/4 cups confectioner's sugar
Melt white chocolate with whipping cream in heavy, medium saucepan over low heat, stirring constantly.
Whisk in liquor and zest until blended. Pour into pie pan. Refrigerate until mixture is fudgy, but soft, about 2 hours.
Shape about 1 tbsp. of the mixture into 1-1/4 inch balls. To shape, roll mixture in your palms. Place balls on waxed paper.
Sift sugar into shallow bowl. Roll balls in sugar, place in petit four or candy cases.
Makes about 35 truffles. Truffles can be refrigerated 2-3 days or frozen several weeks.
White Chocolate Apricot-Hazelnut Truffles
1-1/4 cups hazelnuts
1/4 cup finely chopped dried apricots
24 ounces white chocolate
6 tbsp. heavy cream
On a baking sheet, spread out the hazelnuts. Bake at 350 degrees F for 10 minutes, or until nuts are light brown and the dark skins are cracked. Remove as much of the skins as possible by rubbing nuts in a terry-cloth towel. Finely chop nuts in a food processor.
In a one-quart glass container, combine 12 ounces imported white chocolate (cut up) and the heavy cream.
Microwave mixture on MEDIUM (70% power), 3 to 4 minutes, stirring twice, until chocolate is melted and smooth. (Use a double-boiler if desired.)
Stir 3/4 cup of the chopped hazelnuts and 1/4 cup finely chopped dried apricots into the melted chocolate.
Cover the mixture and refrigerate 1 to 2 hours, or until mixture is firm enough to hold its shape. (If mixture gets too hard, let stand at room temperature for 30 minutes or so, until firm but soft enough to shape.)
Make 28 smooth 1-1/4-inch diameter balls, either by using a 1-1/4-inch automatic-release ice cream scoop, or by rolling 1 tablespoon of the mixture between your hands.
Place on a wax paper-lined cookie sheet and refrigerate until firm, 1
hour or longer. Makes 28 truffles.
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