Chocolate Truffles CD Veg
Confectionery 20mins plus chilling
Nuts Sweets Chocolates
Quality White Chocolate
50g/2oz Icing Sugar
1 teasp Almond Extract
1 Egg Yolk
75g/3oz Chopped Almonds, lightly toasted
1. Break the chocolate into small pieces and place in a heat proof bowl together
with the butter. Place the bowl over a saucepan of very hot water and stir until
from heat. Add the sugar, egg yolk and almond extract and beat with an electric
mixer until smooth.
3. Transfer to a
shallow dish, cover and leave to cool until the mixture has
set enough to roll into balls.
4. Dust your hands
lightly with icing sugar then shape mixture into 2.5cm/1 inch balls. Roll
each ball in the chopped almonds and place on a flat tray which has been dusted
with icing sugar. Cover loosely with clingfilm and refrigerate at least 8 hours. Serve at room
To give as a
Place each truffle
in a petit four case or small foil cup. Place a large piece of
cellophane wrap in the bottom of a tin or box, leaving enough to bring it
up and over the top of the truffles before closing. Place the truffles in
one layer on top of the cellophane, cover over with the excess cellophane and
close the tin/box. Wrap with a gold ribbon and a matching gift tag.
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