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White Chocolate Truffles    CD Veg  Confectionery  20mins plus chilling


Makes 24     Cold  Vegetarian  Nuts  Sweets  Chocolates



225g/8oz Good Quality White Chocolate
50g/2oz Butter
50g/2oz Icing Sugar
1 teasp Almond Extract
1 Egg Yolk
75g/3oz Chopped Almonds, lightly toasted
Icing Sugar



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 melted.  


2.  Remove 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 temperature.


To give as a gift

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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Key Cooking techniques

Chop to To cut into pieces of approximately the same size

Slice to -  To cut food, such as vegetables, into flat pieces of varying thickness.

Boil - To bring a liquid to boiling temperature and to maintain it throughout the cooking time.

Simmer - To maintain the temperature of a liquid at just below boiling.


Make Ahead/ Freeze


Tips, Options and Substitutions

Main equipment required to make this recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

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