White Chocolate-Macadamia Nut Truffles, Creation #3

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:

Ingredients:

  • 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

Directions:

  1. Measure white chocolate in bowl, set aside.
  2. Boil heavy cream and pour over chocolate and let sit for 1-2 minutes.
  3. Stir heavy cream and chocolate until chocolate is melted and mixture is combined
  4. Refrigerate for at least 8 hours, preferably overnight.
  5. Pre-heat oven at 350 degrees.
  6. Place macadamia nuts on baking sheet and bake for 5 minutes.
  7. Let nuts cool and then chop.
  8. 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.
  9. Roll chilled chocolate in chopped macadamia nuts and chill on last time for 15-30 minutes.
  10. While chocolate is chilling, melt/temper white chocolate. (See note)
  11. Dip chilled chocolate in melted white chocolate.
  12. 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.****************

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3 thoughts on “White Chocolate-Macadamia Nut Truffles, Creation #3

  1. Pingback: Flightline

  2. Pingback: 20 Awesome Facts About Chocolate That You Need To Know For Valentine's Day | Elite Daily

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