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 unsweetened cocoa powder for dusting.
Before you start the recipe, check out these simple step-by-step instructions.
- 150 grams good quality dark semi-sweet chocolate
- 100 grams of room temperature butter, cubed
- 1 egg yolk
- 1 tsp of honey
- Unsweetened cocoa powder for dusting
- 8 unsalted macadamia nuts
- A baking tray lined with non-stick parchment paper
- Mini candy papers (optional)
- Makes about 15 truffles
- Finely chop the chocolate and place in a clean, dry heatproof bowl. Set aside.
- Fill a saucepan 1/4 full of hot water and bring it to a simmer. Fit the bowl snugly into the rim of the saucepan so that the bowl is suspended over the gently simmering water. Make sure the bottom of the bowl does not touch the water otherwise it will overheat and seize up.
- Allow the chocolate to gently melt. Once melted, remove the bowl from the saucepan and stir it with a clean, dry spoon until smooth.
- Stir through the room temperature butter until completely combined. Next add the egg yolk and honey and stir until combined.
- Cover bowl with plastic wrap and refrigerate for about 1 1/2 hours or until set.
- Set up your rolling station. Sift some cocoa powder onto a plate or into a bowl. Cut the macadamia nuts in half.
- Using a small melon scooper or teaspoon, scoop the chilled chocolate mixture (known as ganache) into little mounds and place them on the baking tray.
- Shape the little mounds into roughly shaped balls with your hands. Keep your hands cool by placing them on the bag of ice every so often.
- Use your thumb to gently press half a macadamia nut into the center of the ganache. Drop it into the cocoa powder and roll it around until it's completely covered then return it to the baking tray. Repeat the process with remaining ganache.
- Store truffles in an airtight container for up to 5 days.