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White Chocolate Truffles


18 ounces white confectionery coating*, cut into pieces
9 tablespoons butter (no substitutes)
2 tablespoons whipping cream
1/4 cup confectioners' sugar
Additional confectioners' sugar

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-in. square pan. Chill for 20 minutes or until slightly hardened. Using a melon bailer or spoon, scoop out and shape into 1-in. balls. Roll in sugar. Store in an airtight container in the refrigerator.

Yield: about 5 dozen.

*NOTE: White confectionery coating is found in the baking section of most grocery stores. It is sometimes labeled "almond bark" or "candy coating" and often sold in bulk packages of 1 to 1-1/2 pounds.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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