Jeni Wright, Eric Treuille, Le Cordon Bleu

Almond Truffles

Appears in
top 1000Le Cordon Bleu Complete Cooking Techniques
Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

  • About
  1. Shape almond paste into small balls with a melon baller and dip into ganache made with white chocolate until coated.

  2. Roll each truffle over a wire cooling rack to create a spiked effect. Leave truffles on rack to set, then place in petit-four cases.

© 1996 All rights reserved. Published by Le Cordon Bleu.