Macadamia and Coconut White Truffles
Preparation
40 MIN
Cooking
10 MIN
Output
35 truffles, approximately
Freezes

Macadamia and Coconut White Truffles

Ingredients

    Ganache

  • 8 oz (225 g) white chocolate, chopped
  • 1/4 cup (60 ml) 35% cream
  • 1 tablespoon (15 ml) light corn syrup
  • 2 tablespoons (30 ml) unsalted butter, softened
  • 35 macadamia nuts (about 180 g)

    Coating

  • 5 oz (140 g) white chocolate, melted
  • 1 cup (250 ml) unsweetened shredded coconut

Preparation

Ganache

  1. In a bowl over a double boiler or in the microwave oven, melt the chocolate with the cream and corn syrup. Stir in the butter and combine thoroughly.
  2. Pour into a 20-cm (8-inch) square glass dish for the ganache to cool faster. Cover and refrigerate for 2 to 3 hours or until the ganache is firm but malleable.
  3. Line a baking sheet with parchment paper.
  4. With a spoon, scoop about 7.5 ml (1 ½ teaspoons) of ganache for each truffle and insert a macadamia nut in the middle. Shape into balls with the palm of your hands and place on the baking sheet. Refrigerate for about 30 minutes.

Coating

  1. In a bowl over a double boiler or in the microwave oven, melt the chocolate. Let cool slightly.
  2. Place the coconut on a large shallow bowl.
  3. If desired, wear a latex glove for this step. Lightly dip a truffle in the chocolate and roll in your hand to coat with a thin layer of chocolate. Roll the truffle in the coconut and place on the baking sheet. Repeat with the remaining truffles. Let set for about 2 hours or overnight at room temperature. Store in an airtight container. Keeps for about 3 weeks.