Ingredients

  • 450 grams white chocolate
  • 280 grams macadamia nuts salted, dry-roasted
  • 120 milliliters whipping cream
  • ¼ cup dark rum
  • 120 grams coconut flakes unsweetened

Directions

1. Line 8" square baking pan with plastic wrap.
2. Finely grind white chocolate in a food processor and transfer to a bowl. Pulse nuts in food processor until finely ground.
3. 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 into pan. Chill, uncovered, until firm, about 4 hours.
4. Lift ganache onto a work surface. Cut ganache into 64 squares. Squish each square, then roll with fingers on plastic covered pizza pan. When all balls are formed, roll in coconut to cover completely, then chill truffles, covered, until ready to serve.
5. Truffles keep, covered and chilled, 1 week.

Notes
Notes:Made 32 servings for 35 people light dinner style buffet and 3 sweets. Had 1/2 of truffles left over. Could do with less.
Serving Ideas:Original serves 32, 64 pieces. (x3.5)
REscale from 64 back to 32 servings.


Categories
Four, PuddingsCookiesPetÌt
Keywords
PuddingsCookiesPetÌt Four
MacGourmet downloadCoconut Macadamia Truffles. To import, drag image to your MacGourmet recipe box.