Macadamia and Coconut White Truffles

Instructions

1. 1

   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.

2. 2

   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.

3. 3

   Line a baking sheet with parchment paper.

4. 4

   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.