(about 30 truffles)
- 300 g white chocolate, broken into chunks
- 125 ml cream
- 100 g ground almonds
- Icing sugar/desiccated coconut
Put chocolate and cream in a glass bowl. Balance bowl over a pot of very hot water. Stir now and then until chocolate has melted. Remove and add almonds. Mix well and refrigerate. When the mixture has set, roll teaspoons full into balls. Roll truffles in icing sugar or coconut.