Coconut Macadamia Truffles
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
Instructions
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).
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.
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 |
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