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White Chocolate Truffles

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“Elegant candies for a wonderful gift, or a special presentation for dessert. Super easy and 1 batch makes a bunch.”
READY IN:
30mins
SERVES:
18
YIELD:
18 truffles
UNITS:
US

Ingredients Nutrition

Directions

  1. In a food processor, grind almonds finely.
  2. 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.
  3. On a cookie sheet, toast coconut in a 350° oven, tossing frequently till golden. Let stand to cool.
  4. 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.
  5. These must be stored in the refrigerator.
  6. 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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