When I was kid, I was not a fan of white chocolate or garlic, but the older I got the more I started loving the both of them, not together of course! I have not made truffles since pastry school, so I decided to give tempering chocolate and truffles another try. I wanted these truffles to have a little kick to them, so added some Grand Marnier!
Recipe for white chocolate-macadamia nut truffles:
- 1 lb white chocolate
- 4 ounces heavy cream
- 1 1/2 ounces Grand Marnier
- 1 cup toasted chopped macadamia nuts
- 10 ounces white chocolate, for dipping
- Measure white chocolate in bowl, set aside.
- Boil heavy cream and pour over chocolate and let sit for 1-2 minutes.
- Stir heavy cream and chocolate until chocolate is melted and mixture is combined
- Refrigerate for at least 8 hours, preferably overnight.
- Pre-heat oven at 350 degrees.
- Place macadamia nuts on baking sheet and bake for 5 minutes.
- Let nuts cool and then chop.
- When white chocolate mixture is chilled, use a melon baller or measuring tablespoon to measure, roll chocolate into balls and place on sheet tray. Chill in freezer for 15 minutes.
- Roll chilled chocolate in chopped macadamia nuts and chill on last time for 15-30 minutes.
- While chocolate is chilling, melt/temper white chocolate. (See note)
- Dip chilled chocolate in melted white chocolate.
- Let cool and dry then enjoy!
********NOTE: You don’t have to temper white chocolate, but if want to know how to temper chocolate, you will need at least 1 lb of white chocolate and a candy thermometer. I use the seeding method. Melt chocolate to 100 degrees, no higher than 110 degrees, then add small amount chocolate until temper reaches 84-86 degrees.****************