Get out some old newspaper and don't wear white -- it's time to make some Macadamia Nut Truffles!
While making these delightful morsels can be somewhat of a messy affair, the end result is well worth it.
Perfect for entertaining or simply to treat yourself, these truffles look and taste fabulous. The best part of it all, is that they're simple to make despite being a little messy.
For the best results, use dark semi-sweet Callebaut chocolate as your base and unsweetend cocoa powder for dusting.
Before you start the recipe, check out these simple step-by-step instructions.
Ingredients:
- 225 grams of good quality dark semi-sweet chocolate
- 150 mls of thickened cream (36% milk fat)
- Sifted unsweetend cocoa powder for rolling
- 1/2 cup of macadamia nuts, halved
Preparation:
- Roughly chop the chocolate into small pieces. Place in a metal mixing bowl. Set aside.
- Place cream in a small saucepan and gently bring to the boil. Immediately pour the cream over the chocolate and stir with a wooden spoon until thoroughly mixed.
- Let the mixture cool to room temperature and then cover the bowl and refrigerate for 1 1/2 hours. This is the ganache.
- Once set, remove the bowl from the fridge and place it in a larger bowl of iced water to keep cool while you work with it.
- Using a mini scoop or teaspoon, roll a ball of ganache and then press half a macadamia nut into it. Pat some ganache over the hole to cover the nut.
- Dust your hands with cocoa powder and then drop the scoop of ganache into your palm. Gently roll into a ball.
- Place the ball on a plate of cocoa powder and roll gently to coat it.
- Keep your hands cool by placing them on the bag of ice every so often.
- Repeat the process and then store the truffles in a airtight container in the fridge until serving time.
