White Chocolate, Macadamia & Coconut Truffles - cooking recipe

Ingredients

375 g white chocolate candy melts
125 ml pouring cream
40 unsalted macadamia nuts
130 g shredded coconut

Preparation

Place the chocolate and cream in a medium heatproof bowl over a saucepan half-filled with simmering water (make sure bowl doesn't touch the water). Stir with a metal spoon until the chocolate melts and the mixture is smooth. Set aside to cool.
Cover and place in the fridge for 6 hours or until the mixture is firm.
Place the coconut on a plate. Press half a macadamia nut into a teaspoon of the truffle mixture and roll to form a ball. Roll the truffle in the coconut to coat. Repeat with the remaining nuts and truffle mixture. Cover and store in the fridge.