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
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
