Ingredients:
8 ounces good quality white chocolate ( i.e. Ghirardelli)
1 cup dry-roasted salted macadamia nuts
1/4 cup heavy cream
2 tablespoons dark rum
1 1/2 cups finely shredded unsweetened coconut
Directions:
Finely chop white chocolate until fine and place in a bowl.
Pulse nuts in food processor until finely ground Bring cream to a simmer in a medium skillet.
Remove from heat and stir in rum.
Whisk in white chocolate until melted and smooth.
Stir in nuts.
Pour into a 8-inch square baking pan that has been lined with plastic wrap and chill, uncovered, for about 4 hours.
Invert onto a work surface and remove plastic wrap.
Cut 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.
Store truffles covered and in the fridge until ready to serve.
Servings: 32
Time preparation: 60 min.
Time total: 70 min.