Yield: 1 Servings
|Unsalted butter; room temperature
|Unsalted Macadamia nuts; finely chopped
|White chocolate; (for decoration) *OR*
|Chopped; toasted Macadamia nuts, (for decoration)
I was sending these to Virginia and thought maybe someone else on the list might enjoy seeing them, too. These truffles all come from the wonderful little book by Pam Williams and Rita Morin, "Oh Truffles by Au Chocolat." There is every imaginable type of delicious truffle - I really can't do it justice in the few recipes I've chosen to enter below.
I have made all of the following and they are simple to make, look like you paid a fortune for them and are usually inhaled by the lucky recipient (that is if the candy maker doesn't make fast work of them first!).
Scald cream in heavy saucepan. Remove from heat and let cool to room temperature. Strain through sieve.
Melt chocolate in double boiler over hot water. When melted, remove from heat.
Beat butter into chocolate until smooth.
Vigorously beat cream into chocolate/butter mixture with whisk until light and fluffy. Fold in Macadamia nuts until well mixed.
Chill until form, approximately 1-3 hours.
Scrape spoon or melon-ball cutter across surface of mixture; quickly press with fingertips into 1-inch balls. Free well wrapped in plastic.
Suggested Decoration: Dip in white chocolate decorating top with white chocolate as desired *OR* Roll in chopped, toasted Macadamia nuts.
Notes: This recipe doesn't call for a large quantity of nuts. You can use either of the two suggested decorating ideas depending on your pocketbook! Yield: 45 - 50 Truffles
Posted to TNT Recipes Digest by "Peggy L. Makolondra" <pmakolon@...> on Apr 29, 1998