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White
Chocolate Truffles
Ingredients
- 18
ounces white confectionery coating, cut into pieces
- 9
tablespoon butter (no substitutes)
- 2
tablespoons whipping cream
- 1/4 cup
confectioners sugar
- additional
confectioners' sugar
Method
In a
microwave or double boiler, melt confectionery coating, butter and cream
over low heat until smooth; stirring frequently.
Stir in sugar. (If mixture
separates, beat with a mixer for 30 seconds.) Pour into an 8 inch square
pan. Chill for 20 minutes or until slightly hardened. Using a melon
bailer or spoon, scoop out and shape into one inch balls. Roll
in sugar. Store in
an airtight container in the refrigerator.
Yield:
about 5 dozen.
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