Put chopped chocolate into a bowl. Bring cream to a boil in a saucepan, then pour over chocolate. Stir until the chocolate has melted and the mixture is smooth. Stir in the vanilla...
Makes about 30 truffles
– 14 ounces white chocolate, coarsely chopped
– 2/3 cup whipping cream
– 1 teaspoon vanilla
– ½ cup macadamia nuts
– ¾ cup sweetened, flaked coconut
– Parchment paper
1. Put chopped chocolate into a bowl. Bring cream to a boil in a saucepan, then pour over chocolate. Stir until the chocolate has melted and the mixture is smooth. Stir in the vanilla and refrigerate several hours or overnight, until completely chilled and firm.
2. Place nuts and coconut in separate small baking pans. Toast in a preheated 325-degree oven 8 minutes, or until they begin to take on some color. Shake once during baking time. Remove from oven and cool. Chop nuts finely; combine with coconut. Store in a jar until ready to use.
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3. Line a baking sheet with parchment paper and set aside. Spread nut-coconut mixture on a plate. Using a teaspoon, scoop truffle mixture onto baking sheet. Roll into balls, then into coating. Refrigerate, covered, up to a week.
Note: These truffles are soft and should be held in the refrigerator until ready to serve.