Macadamia nuts, white chocolate, and rum combine in these truffle candies that are rolled in coconut. They are extremely easy to make.
Prep Time: 30 minutes
Cook Time: 5 minutes
Total Time: 35 minutes
Ingredients:
- 8 oz Lindt white chocolate
- 1 cup salted dry-roasted macadamia nuts (5 ounces)
- 1/4 cup heavy cream
- 2 Tablespoons dark rum
- 1-1/2 cups finely shredded unsweetened desiccated coconut
Preparation:
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.
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.
