White Chocolate Truffles

• 14 cup slivered almonds (toasted)
• 2 tablespoons butter
• 3 tablespoons heavy cream
• 8 ounces white chocolate, coarsely chopped
• 1 tablespoon almond extract
• 12 cup shredded toasted coconut

1. In a food processor, grind almonds finely.
2. Melt butter in a small saucepan, add cream and bring to a boil.
3. Remove from heat and stir in white chocolate.
4. Let stand till softened, stir till smooth.
5. Add almond extract and ground almonds.
6. Chill for 2 hours covered with plastic wrap.
7. On a cookie sheet, toast coconut in a 350 oven, tossing frequently till golden.
8. Let stand to cool.
9. Remove chocolate mixture from fridge, and shape into 18 balls (I use a 1 Tablespoon scoop for this).
10. Roll immediately in toasted coconut and chill.
11. These must be stored in the refrigerator.
12. Note: To toast almonds, place on cookie sheet and toast in oven at 350 till you start to smell them, that is a true indicator that they are toasted just right.

almonds, butter, heavy cream, white chocolate, almond, coconut

Taken from www.food.com/recipe/white-chocolate-truffles-199518 (may not work)