White chocolate truffles

Name: White chocolate truffles
Yield: 30 servings
Cuisine: Boil
Ingredients: 225.00 g white chocolate; 20.00 g butter unsalted; 20.00 ml sherry; 1.00 eggs yolks only, beaten; 15.00 ml apricots dried, chopped; 15.00 ml glacé cherries chopped; 15.00 ml raisins seedless, chopped; 15.00 ml almonds flaked; 100.00 g pistachios finey ground in food processor; paper cases, gift box

30 servings

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Dairy

By Food24 November 03 2009

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Ingredients (10)

225.00 g	white chocolate
20.00 g	butter — unsalted
20.00 ml	sherry
1.00	eggs — yolks only, beaten
15.00 ml	apricots — dried, chopped
15.00 ml	glacé cherries — chopped
15.00 ml	raisins — seedless, chopped
15.00 ml	almonds — flaked
100.00 g	pistachios — finey ground in food processor
	paper cases, gift box

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Method:

Place chocolate, butter and sherry in top of a double boiler over simmering water. When chocolate and butter have melted, remove from heat and beat until mixture has cooled. Beat in egg yolk and remaining ingredients, except pistachios. Cover and refrigerate until firm enough to be rolled into balls. Using about 15 ml (1 tbsp) for each, roll into balls, then roll each in ground pistachios. Place in paper cases on a tray and refrigerate for about 5 hours. Pack into box.
Makes about 30.