Coconut Macadamia Truffles |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 64 |
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Active time: 1 hr Start to finish: 5 hr Ingredients:
8 oz lindt white chocolate |
1 cup salted dry-roasted macadamia nuts (5 oz) |
1/4 cup heavy cream |
2 tablespoons dark rum |
1 1/2 cups finely shredded unsweetened desiccated coconut |
Directions:
1. Finely grind white chocolate in a food processor and transfer to a bowl. Pulse nuts in food processor until finely ground (be careful not to grind to a paste).
2. 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-wraplined 8-inch square baking pan and chill, uncovered, until firm, about 4 hours.
3. 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.
4. Cooks' note: Truffles keep, covered and chilled, 1 week.
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