Macadamia and Coconut White Truffles
Macadamia and Coconut White Truffles
Ingredients
- 8 oz (225 g) white chocolate, chopped
- 1/4 cup (60 ml) 35% cream
- 1 tablespoon (15 ml) light corn syrup
- 2 tablespoons (30 ml) unsalted butter, softened
- 35 macadamia nuts (about 180 g)
- 5 oz (140 g) white chocolate, melted
- 1 cup (250 ml) unsweetened shredded coconut
Instructions
- In a bowl over a double boiler or in the microwave oven, melt the chocolate with the cream and corn syrup. Stir in the butter and combine thoroughly.
- Pour into a 20-cm (8-inch) square glass dish for the ganache to cool faster. Cover and refrigerate for 2 to 3 hours or until the ganache is firm but malleable.
- Line a baking sheet with parchment paper.
- With a spoon, scoop about 7.5 ml (1 ½ teaspoons) of ganache for each truffle and insert a macadamia nut in the middle. Shape into balls with the palm of your hands and place on the baking sheet. Refrigerate for about 30 minutes.
Macadamia and Coconut White Truffles