Coconut Truffles With Macadamia Nuts |
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Prep Time: 60 Minutes Cook Time: 10 Minutes |
Ready In: 70 Minutes Servings: 32 |
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This is a new recipe that I just tried yet. Wow! What flavor!! Just right for the Christmas goodie platter. I tried a batch with the dark rum and then tried another using Malibu, a light coconut rum. I really prefer the Malibu rum in this recipe. Ingredients:
8 ounces good quality white chocolate (i.e. ghirardelli) |
1 cup dry-roasted salted macadamia nut |
1/4 cup heavy cream |
2 tablespoons dark rum |
1 1/2 cups finely shredded unsweetened coconut |
Directions:
1. Finely chop white chocolate until fine and place in a bowl.
2. Pulse nuts in food processor until finely ground Bring cream to a simmer in a medium skillet.
3. Remove from heat and stir in rum.
4. Whisk in white chocolate until melted and smooth.
5. Stir in nuts.
6. Pour into a 8-inch square baking pan that has been lined with plastic wrap and chill, uncovered, for about 4 hours.
7. Invert onto a work surface and remove plastic wrap.
8. Cut into 64 squares and roll each piece between your palms to form a ball.
9. When all balls are formed, roll in coconut to cover completely.
10. Store truffles covered and in the fridge until ready to serve.
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