Coconut Macadamia Truffles Recipe

Finely grind white chocolate in a food processor and transfer to a bowl.

Pulse macadamia nuts in food processor until finely ground (be careful not to grind to a paste).

Bring cream to a simmer in a medium skillet. Remove from heat and stir in rum. Whisk in white chocolate until melted and ganache is smooth. Stir in nuts. Pour ganache into a plastic-wrap-lined 8-inch square baking pan and chill, uncovered, until firm, about 4 hours.

Invert ganache onto a work surface and remove plastic wrap. Cut ganache into 64 squares and roll each piece between your palms to form a ball. When all balls are formed, roll in coconut to cover completely, then chill truffles, covered, until ready to serve. Truffles keep, covered and chilled, 1 week.

Yield: 64 truffles

Recipe Source: The Best of Gourmet 2000 (Conde Nast Books)
Reprinted with permission.