Cook Time: five minutes
Total Time: 35 minutes
Ingredients:
1-1/2 cups white chocolate chips
1/2 cup heavy cream
one cup almonds, toasted & finely chopped
one Tablespoon almond liqueur
Confectioners' sugar for dusting
Preparation:
In a double boiler over simmering water, melt chocolate with the heavy cream. Stir to blend well.
Dust fingers with confectioners' sugar. Roll dough in to 3/4-inch balls. Roll in to confectioners' sugar.
Remove from heat. Stir in almond & almond liqueur. Refrigerate until thick to roll in to balls, about three to four hours.
Place on a parchment-lined cookie sheet. Refrigerate until serving.
Yield: 30 truffles
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