Coconut Truffles With Macadamia Nuts

1. 1

   Finely chop white chocolate until fine and place in a bowl.

2. 2

   Pulse nuts in food processor until finely ground Bring cream to a simmer in a medium skillet.

3. 3

   Remove from heat and stir in rum.

4. 4

   Whisk in white chocolate until melted and smooth.

5. 5

   Stir in nuts.

6. 6

   Pour into a 8-inch square baking pan that has been lined with plastic wrap and chill, uncovered, for about 4 hours.

7. 7

   Invert onto a work surface and remove plastic wrap.

8. 8

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

9. 9

   When all balls are formed, roll in coconut to cover completely.

10. 10

    Store truffles covered and in the fridge until ready to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.