Macadamia and Coconut Truffles

1. 1

   In a double-boiler, or in microwave, melt chocolate with heavy cream and corn syrup.

2. 2

   Add butter and stir well.

3. 3

   Put in a square glass dish 20 cm (8 inches) to cool it rapidly.

4. 4

   Cover and put in refrigerator for 2 to 3 hours or until firm, but easy to work with.

5. 5

   On a baking sheet, put parchment paper.

6. 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. 7

   Roll in a ball in the hand and put on the baking sheet.

8. 8

   Put in fridge for about 30 minutes.

9. 9

   Coating:

10. 10

    In a double-boiler or microwave, melt chocolate.

11. 11

    Cool slightly.

12. 12

    Put coconut on a large plate.

13. 13

    For this step, use a latex glove if wanted.

14. 14

    Dip a truffle lightly in the chocolate and roll in the hand to coat well with a small coating of chocolate.

15. 15

    Roll the truffle in coconut and put on the baking sheet.

16. 16

    Repeat with the remaining truffles.

17. 17

    Let set about 2 hours or overnight at room temperature.

18. 18

    Keep in an hermetic container about 3 weeks.

* Per serving · 4 servings · Values may vary.

No additional tips available.