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| 8 x ca. 30 g | White chocolate (do not use compound coating) |
| 48 | Perfect walnut or pecan halves |
| 6 Esslöffel | Unsalted butter at room temperature |
| 1 1/2 Esslöffel | water |
| 1 | Grade A large egg yolk |
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(1:387/403))
Preheat oven to 300F. Set aside a wax paper-lined baking sheet.
Chop the white chocolate into small pieces and set aside. Toast the nuts on a baking sheet in a single layer for 5 to 8 minutes. Set them aside.
In the top of a double boiler over hot, not boiling water, melt the white chocolate and the butter in the water. Stir until smooth. Pour into a bowl and add the yolk. Continue beating until the mixture is fluffy and cooled to room temperature. Chill until firm (about 4 hours). Remove from refrigerator and form into 24 1-inch balls. Sandwich between 2 nut halves. Chill until ready to serve.
Makes 24 truffles.
** -=> this comes from the bottom of the files of Shelley Rodgers <=-
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