White Chocolate Truffles

1. 1

   In a food processor, grind almonds finely.

2. 2

   Melt butter in a small saucepan, add cream and bring to a boil.

3. 3

   Remove from heat and stir in white chocolate.

4. 4

   Let stand till softened, stir till smooth.

5. 5

   Add almond extract and ground almonds.

6. 6

   Chill for 2 hours covered with plastic wrap.

7. 7

   On a cookie sheet, toast coconut in a 350 oven, tossing frequently till golden.

8. 8

   Let stand to cool.

9. 9

   Remove chocolate mixture from fridge, and shape into 18 balls (I use a 1 Tablespoon scoop for this).

10. 10

    Roll immediately in toasted coconut and chill.

11. 11

    These must be stored in the refrigerator.

12. 12

    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.

* Per serving · 4 servings · Values may vary.

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