Coconut Macadamia Truffles

1. 1

   Finely grind white chocolate in a food processor and transfer to a bowl.

2. 2

   Pulse nuts in food processor until finely ground (be careful not to grind to a paste).

3. 3

   Bring cream to a simmer in a medium skillet.

4. 4

   Remove from heat and stir in rum.

5. 5

   Whisk in white chocolate until melted and ganache is smooth.

6. 6

   Stir in nuts.

7. 7

   Pour ganache into a plastic-wraplined 8-inch square baking pan and chill, uncovered, until firm, about 4 hours.

8. 8

   Invert ganache onto a work surface and remove plastic wrap.

9. 9

   Cut ganache into 64 squares and roll each piece between your palms to form a ball.

10. 10

    When all balls are formed, roll in coconut to cover completely, then chill truffles, covered, until ready to serve.

No additional tips available.