Macadamia And Coconut Truffles

Total Time: 50 mins Preparation Time: 40 mins Cook Time: 10 mins

Ingredients

• Servings: 35
• 8 ounces chocolate, chopped
• 1/4 cup heavy cream
• 1 tablespoon corn syrup
• 2 tablespoons unsalted butter, softened
• 35 macadamia nuts
• 5 ounces chocolate, melted
• 1 cup coconut, unsweetened, grated

Recipe

• 1 in a double-boiler, or in microwave, melt chocolate with heavy cream and corn syrup.
• 2 add butter and stir well.
• 3 put in a square glass dish 20 cm (8 inches) to cool it rapidly.
• 4 cover and put in refrigerator for 2 to 3 hours or until firm, but easy to work with.
• 5 on a baking sheet, put parchment paper.
• 6 with a spoon, take about 1-1/2 teaspoon of the cool mixture of chocolate for each truffle and insert a macadamia nut.
• 7 roll in a ball in the hand and put on the baking sheet.
• 8 put in fridge for about 30 minutes.
• 9 coating:
• 10 in a double-boiler or microwave, melt chocolate. cool slightly.
• 11 put coconut on a large plate.
• 12 for this step, use a latex glove if wanted.
• 13 dip a truffle lightly in the chocolate and roll in the hand to coat well with a small coating of chocolate.
• 14 roll the truffle in coconut and put on the baking sheet.
• 15 repeat with the remaining truffles.
• 16 let set about 2 hours or overnight at room temperature.
• 17 keep in an hermetic container about 3 weeks.