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Macadamia-ginger white chocolate
truffles
Ingredients:
6 ounces (about 1 cup) white chocolate chips
2 tablespoons whipping cream
2 tablespoons Cognac
1 tablespoon finely chopped candied ginger
plus 16 to 18 slivers for garnish
1/4 cup finely chopped macadamia nuts
Directions:
Melt the chocolate with the cream in the top of a double boiler over hot, not
simmering, water, stirring constantly until smooth. Remove from the heat and
stir in the Cognac and chopped candied ginger. Turn into a small container,
cover, and refrigerate until firm, about two hours.
Line a baking sheet with waxed paper. Place macadamia nuts in small bowl. Using
a 1-inch scoop or melon baller, form the chocolate mixture into balls and drop
onto the prepared baking sheet. Then roll each chocolate ball in the nuts to
coat lightly and return to baking sheet. Top each ball with a sliver of candied
ginger.
Refrigerate until firm, about 15 minutes, before serving. To keep, store in an
airtight container in the refrigerator up to one month or in the freezer up to
three months. Makes 16 to 18 candies.
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