Ingredients Jump to Instructions ↓

  1. 8 oz Lindt white chocolate

  2. 1 cup salted dry-roasted macadamia nuts (5 ounces)

  3. 1/4 cup heavy cream

  4. 2 Tablespoons dark rum

  5. 1-1/2 cups finely shredded unsweetened desiccated coconut

Instructions Jump to Ingredients ↑

  1. Preparation: Finely grind white chocolate in a food processor and transfer to a bowl. Pulse macadamia 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-wrap-lined 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 Recipe Source: The Best of Gourmet 2000 (Conde Nast Books) Reprinted with permission.


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