White Chocolate Truffles

By small_stuff

This recipe comes from the restaurant Vincent Guerithault on Camelback in Phoenix, Arizona.

Ingredients

• 18 ounces white confectionery coating (“almond bark”)
• 9 Tablespoons butter (no substitutes)
• 2 Tablespoons whipping cream
• 1/4 powdered sugar
• Additional powdered sugar for coating

Details

Servings 5

Preparation

Step 1

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 baller or spoon, scoop out and shape into 1-inch balls. Roll in sugar. Store in airtight container in the refrigerator. Yields about 5 dozen.

Note: I used colored regular sugar to coat the truffles.