| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
Candies, Chocolate |
24 |
Servings |
INGREDIENTS
| 8 |
oz |
Chocolate; dark |
| 1 |
c |
Heavy cream; room temp |
| 3 |
oz |
White chocolate; chopped |
| 1/2 |
c |
Macadamia nuts; chopped |
| 16 |
oz |
White chocolate |
|
|
Chocolate sprinkles |
INSTRUCTIONS
Recipe by: Jo Anne Merrill 1-Chop or grate dark chocolate into small
pieces. Melt chocolate and cream in double boiler. Remove from heat and
cool to room temperature. Fold in 3 ounces of white chocolate that has been
chopped into chunks and the macadamia nuts. Transfer to a covered bowl and
place in refrigerator overnight. 2-Form chocolate into balls. Place on
waxed paper and again refrigerator overnight. Allow to set uncovered in
refrigerator at least 2 hours before loosely covering with wax paper.
3-Melt white chocolate in double boiler. Dip truffles and place on waxed
paper lined baking sheets. Decorate with chocolate sprinkles. How many
truffles will depend on size you make them. This was a second-prize recipe
by Paula Beck,Chula Vista Jo Anne Merrill
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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