Prep time: 40 minutes Cook time: 5 minutes Makes 30
Amazingly, not everyone likes dark chocolate. For those folks, here's a recipe that calls for white chocolate.
2 cups white chocolate chips (12 ounces)
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1/2 cup heavy cream
1 teaspoon almond extract
1 cup almonds, toasted and finely ground
Place the white chips in a bowl. Pour cream into a small saucepan and bring it to a simmer over medium heat. Pour the hot cream over the white chocolate chips and stir until the chips are melted and the mixture is blended. Stir in the almond extract. Refrigerate until firm, about three to four hours.
Roll the white chocolate mixture into small balls about 3/4 inch across. Roll balls in the ground almonds. Place the truffles on a cookie sheet lined with wax paper and keep refrigerated. Bring to room temperature before serving.
Per truffle: 103 cal.; 2 g pro.; 8 g carb.; 7 g fat (3 sat., 3 monounsat., 1 polyunsat.); 8 mg chol.; 12 mg sod.; 0 g fiber; 7 g sugar; 63 percent calories from fat.