Active time: 1 hr Start to finish: 5 hr
Makes 64 truffles.
- 8oz lindt white chocolate
- 1cup salted dry-roasted macadamia nuts (5 oz)
- 1/4cup heavy cream
- 2tablespoons dark rum
- 1 1/2cups finely shredded unsweetened desiccated coconut
DIRECTIONS Finely grind white chocolate in a food processor and transfer to a bowl. Pulse nuts in food processor until finely ground (be careful not to grind to a paste).
Bring cream to a simmer in a medium skillet. Remove from heat and stir in rum. Whisk in white chocolate until melted and ganache is smooth. Stir in nuts. Pour ganache into a plastic-wrap–lined 8-inch square baking pan and chill, uncovered, until firm, about 4 hours.
Invert ganache onto a work surface and remove plastic wrap. Cut ganache into 64 squares and roll each piece between your palms to form a ball. When all balls are formed, roll in coconut to cover completely, then chill truffles, covered, until ready to serve.
• Truffles keep, covered and chilled, 1 week.