Ingredients for White Chocolate Macadamia Coconut Truffles
- White Chocolate Candy Melts
- 150ml double cream
- Unsalted Macadamia Nuts
- Shredded Coconut
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How to Make White Chocolate Macadamia Coconut Truffles
- Fill a saucepan halfway with water and bring to a simmer. Place the chopped white chocolate and double cream in a heatproof bowl that fits snugly over the saucepan (without touching the water).
- Stir gently and constantly with a metal spoon until the chocolate is completely melted and the mixture is smooth and glossy.
- Remove the bowl from the heat and set aside to cool slightly.
- Cover the bowl and refrigerate for at least 6 hours, or preferably overnight, until the mixture is firm enough to roll into balls.
- Spread the desiccated coconut on a plate.
- Using a teaspoon, scoop out a portion of the chilled truffle mixture. Press half a macadamia nut into the center of the truffle mixture.
- Roll the mixture between your palms to form a smooth ball.
- Roll the truffle in the coconut until it's completely coated.
- Repeat steps 6-8 with the remaining truffle mixture and macadamia nuts.
- Cover the truffles and store them in the refrigerator until ready to serve. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
27g
Fat
16g
Carbs
2g
