You will need:
1/4 C butter
1/2 C confectioner’s sugar
1 teaspoon almond extract
1 egg yolk
8 oz. white chocolate, broken into small pieces
1 C 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.
Makes about 2 dozen truffles
You can, as long as you include this complete blurb with it:
All rights reserved ©2012-2017 The Chocolate Date. Divinity C. created "The Chocolate Date". Does your love life need a romantic reboot?
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