Chyrel's Recipes From Friends

Macadamia-Ginger White Chocolate Truffles Recipe


Macadamia-ginger white chocolate truffles 



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

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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