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Macadamia nut truffles
Decadent little morsels to have with coffee. Chocolate and macadamia nuts are a perfect combination.
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cup double cream
(or other liquor)
g macadamia nuts
In a saucepan, combine chocolate and cream and stir over low heat until combined.
Remove from heat and stir in butter and brandy.
Put in the fridge and let the chocolate mixture set until it's mouldable with your hands without being runny.
Set aside 36 nut halves and roughly chop the remaining nuts.
Mould about 2 teaspoons of chocolate around each nut half and then roll the ball in chopped nuts.
Repeat until they are all done and chill.
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