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Macadamia and Coconut Truffles

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“A recipe from Ricardo.”

Ingredients Nutrition


  1. In a double-boiler, or in microwave, melt chocolate with heavy cream and corn syrup.
  2. Add butter and stir well.
  3. Put in a square glass dish 20 cm (8 inches) to cool it rapidly.
  4. Cover and put in refrigerator for 2 to 3 hours or until firm, but easy to work with.
  5. On a baking sheet, put parchment paper.
  6. With a spoon, take about 1-1/2 teaspoon of the cool mixture of chocolate for each truffle and insert a macadamia nut.
  7. Roll in a ball in the hand and put on the baking sheet.
  8. Put in fridge for about 30 minutes.
  9. Coating:
  10. In a double-boiler or microwave, melt chocolate. Cool slightly.
  11. Put coconut on a large plate.
  12. For this step, use a latex glove if wanted.
  13. Dip a truffle lightly in the chocolate and roll in the hand to coat well with a small coating of chocolate.
  14. Roll the truffle in coconut and put on the baking sheet.
  15. Repeat with the remaining truffles.
  16. Let set about 2 hours or overnight at room temperature.
  17. Keep in an hermetic container about 3 weeks.

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