White Chocolate Yogurt Truffles

• 4 oz Ghiradelli white chocolate, chopped into small pieces
• 1/3 cup thick greek yogurt(for this recipe, the thicker the better, I used Chiobani)
• 1/2 tsp vanilla extract
• 1/4 cup crushed almonds for topping, or whichever toppings or sugars you like

1. In a medium sized microwavable bowl, melt chocolate stirring at 15 second intervals so chocolate doesnt burn until completely melted.
2. Fold in greek yogurt and vanilla and stir to combine well.
3. Freeze chocolate mixture for at least two hours.
4. Mixture will be extremely soft and may take longer.
5. Youre looking for the consistency hard enough to roll it into a ball.
6. Once mixture is hard enough, work fast to roll about 1 tbsp at a time into a ball then roll into crushed almonds/toppings to coat.
7. Refreeze these on a parchment paper or foil lined baking sheet for another hour or until ready to serve.
8. Enjoy!
9. **Recipe adapted from Dessert for Two**

ghiradelli white chocolate, recipe, vanilla, topping

Taken from cookpad.com/us/recipes/361855-white-chocolate-yogurt-truffles (may not work)